CREST                               The  Staniford      wine  company                           
                            CHARDONNAY                                                   Great Southern Reserve                                            CABERNET SAUVIGNON                                                                                                                                                                                                                  


  The 2016 Release  -  2013 Chardonnay and 2012 Cabernet Sauvignon

This year sees the release of the 2013 Chardonnay and the 2012 Cabernet Sauvignon. " The 2012 and 2013 vintages were both excellent vintages in the Great Southern. 2012 was the second year of drought with quite a hot summer and gave us low yields and an early harvest with quite big and concentrated flavours especially suited to the reds.. 2013 was a cooler year with lower than average rainfall keeping yields low again, giving fruit with elegance and intensity. This year my Chardonnay has a lovely & textural viscosity on the palate but is still fine and elegant with all the new oak hardly perceptable. The Cabernet is rich and soft with perfumed berry fruits and a wonderful tannic structure, so Bordeaux like. Both of the wines are drinking beautifully now because of their fruit and balance, but they will transform into classics with extended bottle age."

Made from very low yielding Mendoza clone Chardonnay grown on a mature vineyard in the Albany sub-region, the cool climate moderated by the closeness of the southern ocean giving warmer nights and cooler days because of the constant sea breeze. Perfect for producing opulent and focused fruit flavours. And this year 40% of the blend comes from a mix of the four new 'Bernard' or Burgundian clones from the Bally Fionan  Vineyard in Mt Barker. These clones give an extra dimension of fruit flavour to the wine with even more opulence and texture.

Picked when the flavours were at their peak, the juice was gently pressed, settled overnight  and then fermented in new and one and two year old French oak barrells. It remained sur-lie and stirred for 10 months before blending and bottling. Fine and elegant with fresh quince, citrus and white peach fruit melded with creamy yeast lees and subtle fine French oak, held tight by lovely acidity.

Delicious to drink now but another five years in the cellar will see it become richer and more complex,

For a more detailed overview of the winemaking
click on this link...

An exceptional site in the Denbarker region was chosen for it's suitability for Cabernet Sauvignon. 40 kilometres inland means colder nights and shorter ripening time, necessary for maximal tannin development and flavour buildup. It is also in a rain shadow and avoids the rain late in the season that the coastal vineyards can't escape.

A small amount of Merlot and the wonderful Petite Verdot were blended with the Cabernet. So truly a Bordeaux blend. The fruit was very gently crushed, fermented on skins for 8 days with a further ten days post-fermentation maceration then pressed and transferred to French oak hogsheads 40% being new, where it remained for 20 months. Still young, the wine is vibrant red with purple tinges and brimming full of succulent blackcurrant and plummy fruit with anise and spice integrated beautifully with mocha and cedar from the oak, balnced with soft acid and long complex tannins.
Enjoyable drinking now because of it's gorgeous fruit it will age nicely for another 10-12 years.