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Sercial
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Sercial is a white grape variety used to create medium-bodied sweet wines, such as Bual & Terrantez and Malvasia. Sercial is mainly grown in the island of Madeira, Portugal and is found in small quantities. After phylloxera ravished the vineyards in Madeira, the grape started to grow more widespread on Portugal’s mainland, where it is called Esgana or Esgana Cao. Sercial ripens late in the year, which contributes to the grape variety’s high acid level. The name Sercial is thought to be related with the Madeira style rather than the grape variety itself, and is a very acidic and light type of Madeira wine that takes the longest to mature. Sercial grapes are harvested late in the year and at least 20 years of aging is required for the vintage Sercial Madeiras wine. The long aging process makes sure that the acidity of the wine is toned down and softened. When the vintage wine is mature, the color has a yellowish tawny tone and is similar to the smell of vintage Riesling wines. Sercial is the driest type of Madeira, and can contain up to 1.5 percent residual sugar. Sercial is also growing in popularity because of its perfume flavors.
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Carmo Vinhos Madeira Sercial 10 Yr is the driest style of Madeira, a light bodied wine with a distinctive nutty nose. An excellent apertif. The concentration at this age has produced a very attractive and interesting wine, with a long finish.
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Deep garnet in color. Baking spice aromas of cinnamon and clove are intertwined with dark stone fruits, blackberry pie, vanilla, white pepper and notes of oak and rose. A full bodied palate presents layers of dark black cherry, coffee, blackberry, dark currant and notes of milky chocolate. Beautifully rounded with an unctuous velvety mouth-feel. This refined wine is a sensational expression of what a Napa Valley Cabernet represents with a long, smooth finish and fine grained tannins.
Thorn Clarke William Randell Shiraz is made from 100 percent Shiraz
The William Randell range of wines were created in honor of our family ancestor - the esteemed pioneer William Richard Randell (1824 - 1911). The wines are sourced solely from grapes grown on our estate vineyards. Wines in this range are only made in exceptional vintages.
Deep red with inky purple hues. This classic Barossa style shows rich blackberry, licorice, spice plum and smoky oak on the nose. The palate is dense with ripe mulberry and berry compote and generous supporting oak. The tannins are savory and long with spicy refined finish
Following harvest the fruit was crushed into a variety of small fermenters (4 to 6T in capacity). Fermentation was carried out at a warm temperature (25-28 degrees ). The ferments were manually pumped over to provide good control of tannin extraction. Each fermenter was treated as a separate parcel of wine and once dry was filled to American oak (40% new). Following malolactic fermentation the wines were racked and returned to the same oak. Parcels remained in barrel for an average of 18 months prior to blending. Only the best barrels from the multiple parcels were used to make the final blend. Once blended the wine was prepared for bottling.
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