The wines made from Bordeaux varietals begin with the 2007 Merlot Brookman which spent 18 months in 85% new French oak. A glass-coating opaque purple color, it exhibits a superb nose of toast, pencil lead, spice box, black currant, and blackberry. This leads to a medium to full-bodied wine with a supple texture, excellent grip, and complex, savory flavors. This lengthy effort will round out with an additional 3-4 years of cellaring.
Under the motto of ‘purity and perfection’ Biochemist Roman Bratasiuk of Clarendon Hills has been flattering the palates of consumers and critics alike since 1989. With no formal oenological qualifications, his obsession to attain a finished product of unrivalled quality has been fuelled by a personal love of exceptional wine. At this McLaren Vale property he is now joined by sons Adam and Alex who help with management and winemaking.
Production is dedicated to varietal wines from vineyards that have exceptional soils, aspect and climatic conditions that aid optimal berry development and expression of the individual grape variety. Most vine stock is original French cuttings of more than 90 years old, which are dry farmed to prevent dilution of juice concentration. Harvesting of fruit is done by hand followed by rigorous sorting before pressing. Roman insists on using indigenous yeasts in the fermentation process as a means of expressing a sense of place and identity. This philosophy carries through to the pre-bottling stage where the wine sees no fining or filtration for maximum flavour intensity. The jewel in the crown though is the Astralis label, which is seen as an iconic wine of quality and power coming from old bush syrah vines dating back to 1920. It was this very wine that led Robert Parker to name Roman as Wine Producer of the year in 1996.
Riedel Veritas Cabernet Merlot (2 Glasses)
Enjoy your favourite wine the way it was meant to taste with these wonderful lead crystal creations from Riedel, which are shaped according to the character of the wine in order to enhance its rich, aromatic flavours.
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