Climate

Warm, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduced yields from some vineyards planted on sandy soils but overall yields were as expected. Moderate to high water deficit in the soil of our vineyards between veraison and maturity led us to make rich, concentrated and aromatic red wines.

Viticulture

Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour, increase both colour & flavour intensity.

Made from selected vineyards in Langhorne Creek; one of Australia’s oldest wine regions. The vines sit atop an ancient natural floodplain with fertile alluvial soils perfect for grape growing. The region has a proud history of family owned and run vineyards.

After night harvesting, the Cabernet Sauvignon grapes were crushed into static fermenters. After a brief cold soak to extract colour and flavour, the must inoculated with Bordeaux style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing, the wine was settled for three weeks before racking onto French oak for 6 months.

Crooked Mick is a bushman from Australian folklore who lived in the mythical Speewah. A giant of a man, some say he could shear a massive number of sheep in no time flat, kick crocodiles up to the moon and move mountains. Tall tales or not, Crooked Mick is a legend as are the wines from Langhorne Creek.