To produce the Cabernet Merlot “Evans Vineyard” Petaluma the same winemaking techniques were carried out on both the Cabernet Sauvignon and Merlot with varieties kept separate until blending. The fruit was destemmed, crushed and chilled to fermenter and cold soaked for four days then inoculated with our selected yeast strain. A rack and return was performed daily to gently extract colour, tannin and flavour. As the ferment approached sugar dryness 100% malolactic fermentation was undertaken and the wine remained on skins for approximately two weeks. The Cabernet Merlot “Evans Vineyard” Petaluma was then drained off skins and the skins gently pressed, with the resultant wine transferred to new French oak to finish secondary fermentation. Aged in 100% French oak, 80% of which is new for 20 months maturation. As with all Petaluma wines a combination of coopers is used.
The famed Evans Vineyard was planted in 1968 and lies in the heart of Coonawarra’s famous Terra Rossa red clay over limestone soils. The ‘Evans Vineyard’ Coonawarra is an elegant blend of Cabernet Sauvignon and Merlot from this single vineyard.
Petaluma was founded in 1976 on the simple belief that to make the best wine, you must plant the right grape varieties in the right regions. This is our ‘distinguished vineyards’ philosophy. Cabernet from Coonawarra, Chardonnay from the Adelaide Hills and Riesling from the Clare Valley remain the basis of the Petaluma range to this day. All Petaluma sites have been meticulously chosen based on their aspect, soil, drainage and rainfall to ensure ultimate site expression with minimal inputs. The winery tends its vineyards by hand, which is the only way to ensure optimum quality in varied terrain. This approach to picking and pruning is evident in all Petaluma’s finished wines. Fruit from all three regions is crushed, vinified, matured and bottled in the state-of-the-art winery in the Adelaide Hills, which is the beating heart of Petaluma.