12 Pack Martello Rock 2014
Brick Bay Martello Rock 2014 is an interesting blend of a ‘new-world’ fruit-driven style and an ‘old-world’ earthy claret
Our Martello Rock 2013 has had the same meticulous attention to detail as Pharos, both in the vineyard and winery, to produce an interesting blend of a ‘new-world’ fruit-driven style and an ‘old-world’ earthy claret.
Harvest date: 1st – 30 April 2014
Bottling date: July 2015
Composition: 49% Malbec 28% Cabernet Franc 23% Merlot
TA: 6 pH: 3.3
Quantity produced: 500 dozen
Brick Bay is a Certified Sustainable vineyard and the vineyard management focus is on keeping an open canopy to offset any fungal issues that may arise from humidity, while promoting the health of the vine to boost the natural defences of each plant. Pruning, fruit selection, leaf-plucking and harvesting operations are all carried out by hand.
2014 was the second excellent vintage in a row for us here at Brick Bay, with a mild winter and an early spring producing a good healthy, disease-free canopy.
We experienced some early January rainfall before settling in to a warm dry summer.
The grapes moved into veraison earlier than usual and we rushed to net in the third week of January to protect from the ravenous birds who swoop in at the first sign of colour.
Our vineyard team worked hard at fruit-thinning and leaf plucking, allowing sun and air to penetrate the leafy canopy, and by early April we had started to hand-harvest.
Juggling the decisions of when to pick, with an eye on weather and fruit condition, is one of the more nerve-wracking tasks of the vintage. Hunting down wasp nests was a time-consuming occupation this year, as wasps were present in large numbers in the district, attracted by ripening grapes. It was a case of patiently waiting for optimum flavours to develop, taking care that we retain that all-important acidity and ensuring the sugar levels are not excessive to give us overly alcoholic wines.
In the winery, each of the 3 varieties was destemmed and crushed separately into small open-top fermenters. A selected yeast instigated fermentation, with the rising ‘cap’ of skins initially hand-plunged four times daily. As alcoholic fermentation proceeded, the plunging regime was decreased to avoid over-extraction. After a period of post-fermentation maceration to add structure and balance, the wine was racked, the skins gently pressed, settled, then aged 1 and 2 year old French oak barriques. Different coopers and forest origins were utilized to optimize the potential of each grape varietal. After 10 months, selected barriques were blended together. The wine was then bottled without fining and bottle-aged for a further year before release.
Aging Potential: Totally approachable now, but in stable cellaring conditions, will continue to evolve and develop further complexity over the next 5-8 years.
Deep crimson in colour showing a purplish edge; complex red berry and floral aromas with a touch of liquorice. The earthy palate offers an harmonious blend of mulberry, blueberry, blackberry and red stonefruit, encased in supple, velvety tannins capped by a lingering finish.
Cameron Douglas, Master Sommelier, writes ...
Malbec predominant, Cabernet Franc and Merlot. A dark ruby and purple core with a purple and crimson rim. Aromas of dark berries and plums, old fashioned blackberry pie notes and a hint of dark chocolate; toasty oak spice and a clay earth quality. On the palate - dry, firm, textured, youthful, earthy and dark fruited flavours. The tannins and acidity work to remind that this wine is young and requires decanting for service and food. Plenty of weight, texture and flavour this wine will age well for another 5-8 years if stored properly. Balanced and lengthy.