Il Liris Rouge 2018

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Il Liris Rouge 2018

RRP: $80.00

Region: Great Southern
Variety: 66% Cabernet Sauvignon, 27% Shiraz, 7% Malbec
Alcohol: 14.7%

 

$70.00

As with the previous vintages of Il Liris, the aim when selecting barrels for the final wine was to look for those providing the best balance of structure and fruit weight, with structure being the foremost criterion. Again Cabernet is the dominant variety, however, we have used a significantly larger proportion of Shiraz this year as the low cropping season produced more intense tannin structure in the Shiraz. The purity of Cabernet fruit expression shines through with the Shiraz bringing an earthy spiciness and mid-palate richness, with its plush tannins playing a supportive role to the layered Cabernet backbone. The Malbec from this year was particularly good, providing a tannin and colour boost; helping to accentuate the vibrant varietal characters. It is a wine that provides an eclectic mix of complexity and fruit power with each mouthful where every return to the glass provides something new. This powerfully structured, well-balanced wine will age well over the next 10-15 years.

Tasting notes (PDF download)

2018, 2017

The 2018 was as close to perfect as we have ever seen in Western Australia. Good winter rains and mild early Spring weather allowed the vines to establish healthy canopies and well-balanced fruit loads. The mild/sunny weather continued with little in the way of extremes allowing for minimal disease pressure and even ripening and flavour development. A near-perfect Autumn enabled picking to occur at optimum flavour and sugar development. We are expecting great things from this vintage.

The fruit underwent Pre-fermentation cold soaking for 10 days followed by a clean, warm (25-30°C) ferment. Maceration was via twice daily pump-overs (using specialized gentle tannin extraction method) also 3 x rack-returns during ferment. Yeast strains used were Clos and RC212. Total time on skins was 26 days for Cabernet, 18 days for Shiraz and Malbec which allowed for tannin development and balance. All red barrels in the winery were tasted and assessed to achieve the best vintage blend. Approximately 70% of the selected barrels were from new French oak, with the remainder one year old.

Alcohol: 14.2%
pH: 3.62
T/A: 6.4g/L
Residual Sugar: <1g/L

Date picked: 10-12  April 2018 (Cabernet)
Baume: 14.7
pH: 3.7
T/A: 5.0g/L

Date picked: 19-29 March 2018 (Shiraz)
Baume: 14.1
pH: 3.55
T/A: 6.1g/L

Date picked: 18 April 2018 (Malbec)
Baume: 13.3
pH: 3.7
T/A: 4.5g/L

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