2008 saw the drought affecting the eastern states of Australia continue.  Irrigation rights were restricted, water prices soared and the warm, dry days rolled on. While the vintage looked promising with mild spring and summer weather, a lack of water restricted some growth in the vineyard and saw yet another early vintage.

February was kind to us, being cooler than normal and we were filled with excitement for a good vintage. A heat wave in March saw sugar levels jump dramatically across all varieties, which placed us under a huge amount of pressure, as many things needed picking at once.  Never before have we harvested Chardonnay, Shiraz, Cabernet Sauvignon and Muscat all on the same day!!!!

After many late nights and early mornings, we finished picking our last grapes on the 24th April, being left with many questions regarding the impact of global warming, but a general feeling of satisfaction with the quality of the wines of the vintage.

A blend of two parcels, both handled differently – the first parcel was fermented on skins before completing its fermentation in new and older French oak barriques; the second parcel was fermented on skins for approximately 12 days, then received extended skin contact post ferment for a further 3 weeks.

The wine was blended, fined and clarified then transferred to French and American oak barrriques for 12 months maturation. After oak maturation, the wine was fined and clarified prior to bottling.

Our 2008 Pfeiffer Merlot has a deep red purple colour. This powerful wine exhibits aromas of violets and mulberries. The palate is full of ripe berry fruit of great depth and persistence, enriched by toasty new oak characters.

A hearty Beef Bourguignon