ENJOY ... Vintage fortifieds are generally served after lunch or dinner, in a relaxed atmosphere where they can be fully appreciated, and often discussed. The classic choice for pairing with Vintage is Stilton cheese. Our Sales & Marketing Manager, Patrick, recommends a strong mature cheddar or pecorino cheese served with grapes, apple slices and nuts.
We also suggest enjoying our Vintage with a rich meat dish, such as osso buco, or as an accompaniment to dessert – try a sour cherry cheesecake or chocolate and fig dessert cake.
Vintage should be consumed within 24 hours of opening. This is to ensure that it is enjoyed at its best, as after spending its ‘life’ in bottle with little air contact it oxidises quickly.
CELLAR ... Up to 20 years, but drinking well now.
Rutherglen had another dry year with the on-going drought. The growing season was mild to start, but the heat became extreme which culminated on ‘Black Saturday’. Rutherglen Estates availability to water was critical, and resulted in our vines maintaining freshness with careful monitoring and application of irrigation in the vineyard. The decision to plant varieties which originated in warmer viticultural regions paid dividends this year, with most varieties coping remarkably well. Yields were once again down, resulting in great intensity of flavour.
Vintage fortifieds are a selection of the very best wines, grown during a single exceptional year. Our first vintage fortified wine was made in the traditional Australian fortified vintage style from classic Rutherglen varieties – Durif, Mourvedre, Shiraz and Grenache.
Aged in large old oak, this wine displays a good integration of strong berry aromas and the delicate fortifying spirit. This ruby coloured wine is rich full flavoured has great depth of fruit, leaving a long lingering taste balanced with the effect of both the tannin and spirit.
This vintage fortified wine can be enjoyed now, but has the credentials of a wine worth cellaring for many years.
Wine detail & analysis
Varieties 40% Grenache, 23% Durif,
22% Mourvedre, 15% Shiraz
Region Rutherglen, North East Victoria
Harvest date March 2009
Release date October 2010
Oak treatment 12 months in old neutral puncheons
Total acid 5.0g/L
Residual sugar 46.0g/L