Vintage ConditionsThe 2007 vintage in the Margaret River winegrowing region is one of the region's most outstanding red vintages to date. The vintage was earlier than average due to the region experiencing consistently warm temperatures during spring and early summer coupled with small bursts of rain which resulted in the vines being phonologically advanced coming into the ripening months of January and February. January turned out to be quite cool, allowing flavour and tannin development in the Shiraz to catch up with sugar ripeness. These fantastic ripening conditions produced an intensely coloured wine with ripe, concentrated flavours and fine, soft tannins.
Vinification and MaturationShiraz fruit from vineyards in the central and northern part of the Margaret River winegrowing region was selected to make the 2007 Evans & Tate Redbrook Shiraz. The vines on these vineyards show remarkable balance year after year and consistently produce loose, intensely flavoured bunches with small berry size - critical attributes for the Evans & Tate Shiraz style. Each fruit parcel was picked separately during the coolest part of the night and at the winery, the fruit was de-stemmed and cold soaked in the fermenter. This cold soaking helped produce a fruit driven, aromatic wine with a lush, soft texture. Following the period of cold soaking, the must was warmed and the ferment was conducted at a cool temperature to further encourage aromatic retention and to maximise colour intensity. During fermentation, each batch was thoroughly aerated and then pressed off skins to separate tanks to complete fermentation. The pressings were returned into the free-run to provide structure and body to the end wine and once dry, each batch of wine was racked separately off lees to a combination of new and old American and French oak barriques to mature. Each barrel batch representing an individual vineyard block was kept separate until the final stages of blending.
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