Reviews...

Vintage: 2006

87% Shiraz, Cabernet Sauvignon 7%, Malbec 6%.

In 1833 John Catto left his native Scotland to seek his fortune in the new colony of Australia. He settled near what would become Bendigo, calling his new home Memsie after the village from where he had come, and planted a vineyard on clay soil rich with limestones. Memsie now produces delicious, round, full flavoured wines perfect for immediate consumption.

Soil is deep ripped before planting. Vines are hedged trellised, exposing the grapes to the sun to achieve maximum ripeness. All vines are irrigated from the nearby Loddon river with ground level mini sprays. Red wine grapes are planted on heavy clay soil with pieces of limestone present in the soil.

During fermentation the cap was plunged and pumped over three times daily. After pressing in a Membrane press and completion of Malolactic Fermentation, a percentage of the wine under went Micro Oxygenation with the balance of the wine spending time in American Oak Hogsheads. Following Albumen and Bentonite finings the wine is Earth filtered and then Sterile filtered to bottle.

Aged in 2&3 Year old American Hogsheads hogsheads for 6 - 9 months with monthly rackings.

Winemakers Tasting Note

The 2006 Memsie red has a dark cherry / purple colour. There are obvious blackcurrant, plum and spice characters dominating the nose.

The palate is fresh with voluminous and forward, spice, berry and plum flavours obvious.

These flavours are complimented by hints of sweet oak. The wine has great length with a persistent, smooth and clean finish.

Ready to drink now to 2010 with a variety of food styles including risotto and red meats.