Olsen Cabernet
Sauvignon 2005
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The rose is blend of ripe blackberry and cassis fruits with vanillan oak overtones. The rich and robust palate of blackberry with firm tannin structure is in harmony with the balanced acid giving a great persistence to the palate weight. Maturation was in both new and used French oak for 15 months. This Cabernet will cellar well for five to ten years.
Winemakers comments:
The 2005 vintage in Margaret River was shaping up to be the ‘vintage of all vintages’ until scattered rain fell though parts of the region. At Olsen’s the viticulture team had the foresight to instigate substantial crop thinning thus enabling the grapes to achieve full ripeness prior to harvest. |
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Olsen Merlot 2005
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Elegance and flavour is the platform for this refined and layered Merlot. The silky ripe tannins and excellent oak integration on the palate results in an elegant wine with finesse.
Winemakers comments:
This Merlot has deep and rich Satsuma plum colours and aromas of cedar and cassis. The balance and complexity of the wine was contributed by the 12 months maturation in new and used French and American oak barrels.
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Olsen Semillon Sauvignon Blanc 2007
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The 2007 vintage in Margaret River was a sensational follow on from the challenging 2006 vintage. The great weather conditions ensured that the Semillon and Sauvignon Blanc could reach full ripeness and flavour while maintaining crisp acidity. The Semillon was picked just as the first rains started while the Sauvignon Blanc was hand picked from cane pruned vines under perfect conditions.
Winemakers comments:
Balance and freshness is paramount in this Semillon Sauvignon Blanc, reflected in the mix of lime, grapefruit and Chinese gooseberry aromas and the palate of tightly woven acidity, citrus and exotic tropical fruits. |
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Cabernet
Sauvignon 2004
"Charlotte's Dance"
Wine Analysis:
Alcohol: 14.2% vol
pH: 3.6
Total acidity: 5.85 g.lt
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The rich aromas and flavours of this wine
include blackcurrant, violets and mint, typical
of the Osmington area of Margaret River. French
oak was used exclusively to produce a long,
lingering palate with soft but distinctive tannins.
This Cabernet will cellar very well for five
to ten years.
Winemakers comments:
A good Margaret River summer saw the Cabernet
achieve full sugar ripeness with a combined
physiological tannin ripeness that has seen
a standout vintage this year at Olsen. We hand
picked the fruit and then hand de stemmed each
bunch, discarding any unripe or hard fruit.
Fermentation in open fermenters, with gentle
hand plunging of the cap allowed us to control
the ferment and ensure optimum contact and aeration
between juice and skins. Twenty four months
in French oak before bottling provided an excellent
balance and complexity to the wine.
"A wine with finesse, showing a delightfully
lifted nose of chocolate mints and caramel chews
and wonderful up-front fruit on the palate,
with plenty of oaky length".
BRONZE MEDAL 2006 Australian
Boutique Wine Show |
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Shiraz
2003
Wine Analysis:
Alcohol: 14.5% vol
pH: 3.57
Total acidity: 5.9 g.lt
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This wine has a mint, vanilla and cracked
pepper bouquet with a hint of dark plum that
shines through the spicy palate. The fine American
and French oak tannins give the wine a great
finish. This Shiraz will cellar well for three
to five years.
Winemakers comments:
Crushed and fermented in stainless steel fermenters
with regular pumping over to extract maximum
flavour, colour and tannin. The wine was then
aged in French and American oak for 15 months.
Special care is taken not to over oak the wine
and to maintain fruit integrity.
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Cabernet
Merlot 2004
Wine Analysis:
Alcohol: 13.9% vol
pH: 3.57
Total acidity: 5.7 g.lt
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This wine has confectionary overtones with
a raspberry fruit and butterscotch bouquet.
The intense flavours are enhanced with cherry
and dark plum. The fine French and American
oak flavours give this wine spectacular tannins.
This Cabernet Merlot will cellar well for three
to six years.
Winemakers comments:
Low yields achieved by aggressive pruning and
pre harvest bunch thinning. Hand picked to minimize
fruit damage. The fruit was then crushed and
fermented in stainless steel fermenters with
regular pumping over to extract maximum flavour,
colour and tannin. The wine was then aged in
French and American oak for 15 months.
"An
interesting, complex wine. Ripe blackberry and
dusty oak on the nose, with intense earthy/plummy/oaky
flavours"
SILVER MEDAL 2006 Australian
Boutique Wine Show |
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Verdelho
2004
Wine Analysis:
Alcohol: 13.9% vol
pH: 3.57
Total acidity: 5.7 g.lt
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This refreshing wine has a tropical fruit
bouquet, with flavours of rockmelon, honeydew
melon and citrus. The long palate has a crisp,
clean finish, a wine to be savoured at any time.
Winemakers comments:
This Verdelho is only made in the best years
where the grapes are at a premium standard.
Hand picked with only free run juice used, a
controlled fermentation in stainless steel tanks
takes place to produce this wine. Bottled early
to maximise freshness.
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Semillon
Sauvignon Blanc 2006
Wine Analysis:
Alcohol: 12.7% vol
pH: 3.51
Total acidity: 6.4 g.lt
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The bouquet of this wine is wonderful with
ripe Pink Grapefruit,Kiwi Fruit and Honeydew
Melon aromas. It is a medium bodied wine with
Citrus, Lime and typical Margaret River Grassy
characters.. |
