|
NOTES
Delatite is a small family run winery that was established in 1982 by Robert and Vivienne Ritchie and now run by their son David. Specialising in cool climate wines, especially white aromatics, it is sited on a picturesque rise overlooking the vineyards toward Mt Buller in North-east Victoria. As custodians of the land since the late nineteenth century, David and Catherine are committed to sustainable agricultural practices and winemaking with integrity. Since 2001 they have followed Biodynamic practices across all areas of vineyard operations and are applying for organic certification.
Delatite is best known for its aromatic whites that have won many trophies and medals over the years, as well as receiving great reviews around the world. Robert and Vivienne Ritchie planted the first vines in 1968, built the winery in 1982, and their daughter Rosalind was the winemaker from 1982 until her retirement in 2005. In late 2007 Robert and Vivienne’s son David purchased the winery from his parents and continues the family tradition. He’s always understood that this site is special and all of Delatite’s wines truly are a product of the terroir of the vineyard.
TASTING NOTES
Devil’s River is the name we gave to our Cabernet sauvignon, Merlot, Malbec and Cabernet franc blend back in 1986. It’s normally harvested in April and May and up until a few years ago we sometimes had trouble getting it riper than 12-13 Baume – the resulting elegance and tightness in structure gives it some strong similarities to many wines from Bordeaux. Interestingly in the UK many people have commented on how un-Australian it is…whether this is good or bad depends on your point of view!
It’s always been made from our local grapes and most of these vineyards, including our own, are cropped at between 3 and 6 tonnes per hectare. Normal flavour profile includes different spices (such as cinnamon and cardamom), mint, plums, and blackberries along with some vanilla from the oak. Tannins are generally in the mid range and the only fining agents used are egg whites (organic and free range eggs, of course!). It’s normally matured in a mix of one to three-year old French and American barriques and hogsheads for up to15 months.
|
