VINTAGE CONDITIONS

The 1998 vintage was preceded by a temperate growing season with ideal grape growing conditions. The final months prior to harvest were warm and dry leading to stylish concentrated flavours and strong colours. 1998 has been widely acclaimed as one of the truly great Coonawarra vintages.

The progress of ripening in individual vineyards was regularly monitored by winemakers during February and March. Vineyards displaying rich fruit character and a full tannin profile were ear-marked for potential inclusion in the St Hugo blend.

The decision to harvest selected vineyards was taken when grape flavour was maixmised and a balanced structure was achieved. All vineyards reached between 12.7 and 14.2 baumé.

HARVEST DATE.

April 8-28, 1998.

WINEMAKING

Individual vineyards were treated separately throughout the winemaking process. Winemaking strategies varied between individual parcels, with the aim of creating a diverse range of Coonawarra cabernet base wines to allow for blend finessing after barrel maturation, and to build complexity in the final blend. Fermentation was carried out in static fermenters at temperatures ranging from 20°C to 26°C. Ferments were pumped over twice daily to irrigate the grape skin cap and facilitate tannin extraction. Ferments were drained periodically into open fermenters and returned through an irrigator to further enhance extraction. Wines were drained and pressed, with the press wine being blended with the free run after clarification. Selected wines were drained into new French hogsheads to complete fermentation.

After fermentation all wines were filled into new and one year old oak, predominantly French. A small percentage of the wine was filled to American oak and was judiciously used in the final blend to add complexity.

After 18 to 21 months of barrel maturation, blending trials were carried out and only those wines displaying the rich, ripe, and complex characters required of St Hugo were included. Individual barrel tasting of the selected base wines led to further culling of any unsuitable components.

The selected wines were then blended and bottled without filtration. The wine will have received more than 18 months maturation in bottle prior to release in September 2001.

ANALYSIS

Alcohol: 13.2% alc/vol Total Acid: 6.6 g/L  pH: 3.43

BOTTLING DATE

March, 2001.

COLOUR

Full depth, deep crimson red.

BOUQUET

A dense bouquet of cassis and berry fruits complemented by violets, a hint of spice and chocolate coffee oak.

PALATE

Full bodied with concentrated berry fruit, soft and supple tannins and a lingering structured finish.

ASSESSMENT

A stylish example of Coonawarra cabernet sauvignon from an excellent vintage, displaying the ripe cassis fruit character typical of St Hugo. This wine is rewarding drinking now but will become more complex, soft and interesting with medium to long term cellaring.