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2018 Streicker Nysa

Blend

52% Cabernet Franc
48% Cabernet Sauvignon

Vineyard

A1 & A2 Block, Clairault Vineyard, Wilyabrup

Growing

This vineyard is one of the oldest in the region. Sitting atop a hill with well-drained loamy gravel and granite soils, the site was identified by pioneers Ian & Ani Lewis for it's suitability to Cabernet varieties. It enjoys cool sea breezes during the warmer summer months, providing the perfect balance for ripening. The A Block has been carefully developed on an open lyre trellis system to balance both solarisation and cooling of the fruit zone and canopy. The fruit of A Block has shown exceptional balance and quality resulting in the Clairault Streicker flagship, Streicker Nysa.

Fruit Selection

The Cabernet Franc imparts the general personality, bringing delicate yet intense aromatics and fine elegant tannin. Whilst the Cabernet Sauvignon introduces a slighter darker spectrum of red fruits to the core of the wine and a touch of weight and persistence to an otherwise porcelain palate. Each parcel of fruit is kept separate during fermentation and maturation.

Vintage Conditions

After an unseasonable dry early Winter, late rains in August and September came to the rescue. Budburst commenced in early August and continued until late September. Significant rain events persisted through to mid-October, with conditions fining up through the flowering period enabling successful flowering and fruit set. Vine growth was excellent and excess vigour issues were dealt with by employing shoot thinning and vine de-legging practices, in a successful attempt to deter regrowth and crowding of fruit zone areas. Harvest began on the 27th January, in line with the earliest picking dates on record, trailing out until completion on the 13th April.

Winemaking Note

The fruit is handpicked early in the morning, whilst the berries are still cool. The Cabernet Sauvignon portion is aged in French oak barriques for 15 months. The Cabernet Franc on the other hand, requires a gentle ageing platform and environment, and so, is aged in larger French oak puncheons for 15 months. The finest barrels are meticulously chosen to contribute myriad intricacies to the final blend of the Streicker Nysa.

Aromas

Red cherries, cassis, wet slate and violets, hints of graphite, blue berries and cedar.

Palate

A supple entry of red and black fruit, bound by porcelain tannin and succulent natural acidity, dripping in flavours of black berries and cocoa. A luscious finish, gently dotted with tones of crushed granite, red and black currants and glazed cherries.

Cellaring

Cellaring is a very much a personal preference and based on an individual’s palate. If you like bright, fresh, primary fruit, enjoy this wine over the next 8 years. If you prefer the tannins to soften and complex savoury notes to develop, careful cellaring of up to 20 years will be rewarded.

Alcohol

14%

In Stock

Wine Specs

Vintage

2018

Varietal

Cabernet Blends

Vineyard Designation

Clairault

Alcohol %

James Halliday

Wine Profile

Tasting Notes

The refined, earthy palate hosts a harmony of red and blue fruit, structural tannin and a coating, spiced finish. Complex aromas of cassis and violets are supported by cedar and cacao nib.

Vineyard Notes

The 2016 vintage season in Margaret River was generally warm and dry up to the third week in January. The relatively dry winter combined with a warmer growing season corresponded to vines achieving good shoot lengths and making the transition from vegetative growth to fruiting growth a little earlier than normal; a great feature for fruit quality. Our dry growing season was quenched on 19th March, 2016 with 50mm of rain, enough to wash the dust off the vine leaves, top up the dry soil profiles and carry the vines through to full ripeness. The resulting wines are fragrant with succulent natural acidities, lovely textures and intense aromatic lift.

Production Notes

The fruit for the Streicker Nysa is hand-picked, de-stemmed and crushed, so that each berry is just split. This is to ensure minimal berry degradation during the fermentation process and to promote fresh, clean flavour production by our very specifically selected yeast strain. Our ferments are, by industry standards, cool and gentle, allowing slower, more controlled extraction of tannin and flavour. The wine is pumped over three times a day and then judiciously backed off as the wine develops. This wine was on skins in the fermenter for 14 days, before gentle pressing and barrelling down. The result is clean, pure fruit flavours, boasting supple yet powerful tannin. The wine was aged in 50% new French barriques for 18 months before the wine was removed from barrels, clarified and bottled.