2022 Sandalford 1840 Tempranillo
2022 was dry and hot. The preceding winter and spring rainfall were above average and provided ample ground moisture for the vines to cope with the heat extremes of the summer. Fruit ripened to plan and was harvested with ripe flavours, no disease pressure, and with an optimum balance of sugar and phenological ripeness. The resulting wines display wonderful varietal characteristics.
Winemaker comments
Winemaker Notes
Tempranillo is the number one grape variety planted across Spain and is most suited to the growing conditions of Western Australia. Handpicked fruit was harvested in the cool of the morning and delivered to the winery for processing. The Tempranillo grapes were de-stemmed to small 5 tonne open fermenters with 20% whole bunch included in the ferment. A spontaneous fermentation was encouraged and the ferment lasted for several days before pressing off to tank at dryness. The wine was then transferred to three and four-year-old French oak barriques for malolactic fermentation. An extended period on lees in barrel aided in building the palate texture and overall complexity of the wine. The wine spent 15 months maturing in these barrels prior to blending and bottling.
Meet the maker
By the time I turned 18, I had become fascinated with wine. I was keen to learn as much about wine as I could and I received some great advice: to work in the industry before committing to any tertiary study....
Continue Reading > I was lucky enough to get my start at the cellars at Houghton Wines, here in the Swan Valley. I loved it, and it was the beginning of a career which was to eventually see me spend 20 years with Houghton’s. But first, I wanted to discover what traditional winemaking was like in the northern hemisphere. I took myself off to Burgundy, France, where I worked several vintages learning as much as I could about the craft of winemaking from some the best in the business. Returning to Australia I continued my career, picking up a few awards in the process of learning more and more about winemaking and achieving Bachelor of Applied Science and Oenology at Charles Sturt University, NSW. I was awarded the inaugural Gourmet Traveler Young Winemaker of the Year 2001, James Halliday’s Winemaker of the year in 2009, Winemaker of the Year in Ray Jordan's 2017 Annual West Australian Wine Guide, and I’ve judged extensively at capital city and regional wine shows. Australia makes some amazing world class wines! I’ve been fortunate to be Senior Winemaker at Sandalford Wines since March 2021 and I’m delighted every day by our estates’ old vines, the passion of the viticulture team here, and the outcomes we are able to achieve each vintage.
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Continue Reading > I was lucky enough to get my start at the cellars at Houghton Wines, here in the Swan Valley. I loved it, and it was the beginning of a career which was to eventually see me spend 20 years with Houghton’s. But first, I wanted to discover what traditional winemaking was like in the northern hemisphere. I took myself off to Burgundy, France, where I worked several vintages learning as much as I could about the craft of winemaking from some the best in the business. Returning to Australia I continued my career, picking up a few awards in the process of learning more and more about winemaking and achieving Bachelor of Applied Science and Oenology at Charles Sturt University, NSW. I was awarded the inaugural Gourmet Traveler Young Winemaker of the Year 2001, James Halliday’s Winemaker of the year in 2009, Winemaker of the Year in Ray Jordan's 2017 Annual West Australian Wine Guide, and I’ve judged extensively at capital city and regional wine shows. Australia makes some amazing world class wines! I’ve been fortunate to be Senior Winemaker at Sandalford Wines since March 2021 and I’m delighted every day by our estates’ old vines, the passion of the viticulture team here, and the outcomes we are able to achieve each vintage.
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Tasting notes
Varietals
Colour
Other Notes
Deep cherry red with garnet hues.
Nose
Production
Bright raspberry and black cherry fruits with dried tomato, red pepper and leather nuances entwined with subtle savoury spices.
Palate
Tasting Note
Fresh berry fruits meld with layers of savoury spices. The assertive fine grained tannin structure is a signature of the variety and in balance with the natural acidity providing length to the wine. A wine well suited to a range of foods and pairs perfectly with rich, bold flavoured dishes.
Vintage Conditions
Vineyard Notes
2022 was dry and hot. The preceding winter and spring rainfall were above average and provided ample ground moisture for the vines to cope with the heat extremes of the summer. Fruit ripened to plan and was harvested with ripe flavours, no disease pressure, and with an optimum balance of sugar and phenological ripeness. The resulting wines display wonderful varietal characteristics.
