We had terrific winter and spring rains leading up to vintage 2017, a marked contrast to the previous year, proving once again if proof were needed, that every vintage is different. We had a cool early part to spring too, combined with the spring rain. Flowering was about 3 weeks later than the previous year which of course meant that vintage was 3 weeks later than normal, or as some old locals said sagely, back to the old normal. There was a very long and slow ripening period which is terrific for allowing grapes to develop their flavours. We had a pretty dry February March and April, once the spring rains finished in mid-January. Overall a late vintage with some incredibly promising reds.
We have been a little magpie-like in our development of the White Boar wine since we first started making it back in 2004. The idea for making a rich red wine using semi-dried grapes (in our case we dry them on the vine) comes from the Amarone wine from Italy. We use Shiraz and Cabernet in varying proportions depending on the year, not the varieties they use over there, so in fact we have stolen a general idea, or broad philosophy rather than tea-leafing the exact recipe.
We cordon cut our vines and then dry and concentrate the grapes on the vine as opposed to harvesting them and drying on racks. After about 10-12 days drying on the vine, we pick and crush and ferment them, before the wine is matured in big old oak barrels before bottling and further maturation.
Dark red fruits, leather and dark chocolate, with a full, elegant and lush palate, soft tannins and great length and persistence.
|Picking Date||24th-27th March 2017|
|Bottling Date||25th July 2019|