VINEYARD
REDGATE's Bin 588 was first made in 1988 and has always included selected fruit sourced from vineyards in Margaret River. The 2004 is no different, made from 49% Shiraz, 32% Cabernet Sauvignon and the final 19% is made up from Redgate’s 27 year Cabernet Franc fruit which added further depth and complexity to the final blend. The Cabernet Franc is picked extremely ripe (14 -15 Baume) to promote the natural spiciness of this variety and thus fills the middle of the palate. The 2004 vintage was a fantastic year for reds and our Bin 588 is no exception with big rich colours and flavours.

TECHNICAL NOTES
Colour: Rich, dark purple.
Bouquet: Dark berries and plums with some softspice.
Palate: Bursting with ripe dark berries, chocolate mint, sweet spice and soft cedary oak.
Ageing: Drink now though short term cellaring will only add complexity.
Alcohol: 14.0% vol.
Oak: French and American hogsheads.
Residual Sugar: <1 g/L

VINEYARD
After a number of great Cabernet Franc’s from Redgate we now feel that this variety forms the backbone of our flagship wine. Hence the fruit, sourced from a single block of 27 year old vines, is treated with kid gloves. Cabernet Franc has a tendency to be vigorous and therefore we hard prune these vines in order to reduce the yield and increase the colour and flavours. The bunches were also hand thinned in order to retain only premium quality fruit. The fruit is picked in the cool of the early morning to retain the primary fruit flavours.

TECHNICAL NOTES
Colour: Rich, dark purple.
Bouquet: Dominated by rich Christmas cake, subtle plums and soft sweet spices.
Palate: Subtle plums and soft sweet spices and displayed in the bouquet and balanced with vanillin oak and a rich mouthfeel.
Ageing: Drink now or cellar for up to 7 years
Alcohol: 14.0% vol.
Residual Sugar: <2 g/L

VINEYARD
Rhapsody in Red is made entirely from Redgate’s 26 year Cabernet Franc fruit to add further depth and complexity to the final blend. The Cabernet Franc is picked extremely ripe (14 -15 Baume) to promote the natural spiciness of this variety and thus fills the middle of the palate.

TECHNICAL NOTES
Colour: Rich, deep red.
Bouquet: Dark berries and plums with some soft spice.
Palate: Rich with berries and spice and soft round tannins and a lingering finish.
Ageing: Designed and made to be enjoyed now.
Alcohol: 13.0% vol.
Oak: French and American hogsheads.
Residual Sugar: <24 g/L

VINEYARD
The grapes began to shrivel and the bottom leaves were changing to autumn colours. Harvest time was close. Maple sunshine and beautiful balmy weather in March allowed the grapes to mature with ease. When the grape skins were thick and chewy the flavours were at their peak. On the last day in March we handpicked our rich ripe shiraz and its journey into a big broody shiraz had began.

TECHNICAL NOTES
Colour: Deep dark inky red.
Bouquet: Dark plums and subtle hints of white pepper.
Palate: Fruit driven with forest berries, plums and mulberries with superbly integrated oak.
Alcohol: 14.0% vol
Residual Sugar: 0.83 g/L TA 6.96g/l pH: 3.36

VINEYARD
Some of the Cabernet Sauvignon used to produce this wine comes from 29 year old vines, some of the
oldest vines at Redgate. Early in the season the vines have their fruit thinned to ensure that the reduced
yields are of premium quality. Fruit is harvested on technical analysis, fruit flavours and berry colour
which are monitored closely as the yield reaches optimal ripeness. This assists our winemaker in
avoiding the green characters that can be associated with this variety. The 2004 vintage included a
warm dry spring and warm to hot conditions prior to vintage which resulted in lower acidities, high
sugar levels and great colours. Fruit was harvested in the cool of the early morning in order to retain the
fresh fruit characters.

TECHNICAL NOTES
Colour: Deep dark crimson.
Bouquet: Fruit driven, rich with blackcurrant and sweet oak.
Palate: Blackcurrant and dark cherry, complimented by the perfect integration of sweet cedary oak supported by soft but firm velvety tannins.
Ageing: Drink now, though careful cellaring will be rewarded for up to 10 years
Alcohol: 13.5% vol.
Residual Sugar: <1 g/L
Cases Produced: 560
VITICULTURIST: Jeff Cottle
WINEMAKER: Simon Keall