庫納瓦拉 (Coonawarra) 是一個具有涼爽氣候而聞名的葡萄酒產區，位於澳洲南部石灰岩海岸的中心，阿德萊德 (Adelaide) 以南 380 公里、墨爾本以西 427 公里。庫納瓦拉擁有在石灰岩上獨特的雪茄形狀的紅色土壤 (terra rossa)，區域範圍僅16公里長、2 公里寬。紅色土壤 (義大利文 terra rossa，意即紅色土壤) 是石灰岩在數千年風化後，經過氧化的鐵質染色而成的紅色黏土；雨水穿透此土壤，並由下方的石灰岩留住水分。這獨特的特性影響了葡萄成長的活力和成熟度，以及葡萄酒的風味。
瑞德曼家族的釀酒歷史起源於 1901 年，當時年僅 14 歲的威廉 (比爾)．瑞德曼在庫納瓦拉的約翰．雷多克 (John Riddoch) 酒莊工作。
比爾．瑞德曼和家人於 1908 年在庫納瓦拉購買了一塊占地 16 公頃的葡萄園，並銷售了當年份的葡萄給雷多克酒莊，以支付購買葡萄園的費用。比爾在非常原始的條件下，於1909 年釀造了第一支葡萄酒，並分批賣給其他葡萄酒公司。
比爾的兒子─歐文．瑞德曼於 1937 年加入了家族的釀酒事業；他們持續販賣自家釀的酒給其他酒莊，由於好評不斷，需求因此漸漸增加。
瑞德曼家族於 1952 年以 Rouge Homme 之名釋出了小量的葡萄酒，第一款是卡本內蘇維翁與希哈調製的葡萄酒。瑞德曼家族於 1965 年將 Rouge Homme 酒廠與酒標出售，比爾．瑞德曼也於歐文和妻子艾德娜購買 16 公頃的葡萄園時退休；這座向亞瑟．霍夫曼 (Arthur Hoffman) 購入的葡萄園中包含 6 公頃的希哈葡萄園，曾經是 Rouge Homme 紅酒的葡萄來源。
1966 年，歐文和艾德娜創立了瑞德曼葡萄酒品牌。自 1966 年到 1976 年間，他們的葡萄園從 16 公頃擴大到 36 公頃，但只種植卡本內蘇維翁與希哈兩個品種。歐文持續釀酒，直到 1982 年他的兩個兒子─從羅絲沃思大學 (Roseworthy) 畢業的布魯斯和馬爾接任釀酒事務。
瑞德曼酒莊只釀造兩種酒─瑞德曼希哈紅葡萄酒以及瑞德曼卡本內蘇維翁紅葡萄酒，直到 1992 年才推出限量調製的卡本內蘇維翁梅洛紅葡萄酒。布魯斯與妻子薇妮的兒子丹尼爾於 2008 年加入家族事業，是瑞德曼家族於庫納瓦拉釀酒事業的第四代，距離曾祖父釀造第一瓶葡萄酒剛好 100 年。丹尼爾的弟弟麥克也於 2015 年加入公司。
瑞德曼在種植葡萄與釀酒的傳統上可以追朔至比爾．瑞德曼在 1900 年代初期於庫納瓦拉所吸取的教訓。比爾認為最重要的釀酒原則就是─絕對要維持酒莊的清潔！這項原則至今仍然被遵循著。
這是為什麼瑞德曼仍然是精品酒的原因—具有可行性但規模很小，且需要一個世代的瑞德曼家族成員親身參與其中，使釀酒工藝代代相傳。需要對庫納瓦拉當地特別的紅色土壤 (terra rossa) 有絕對的直接了解，並發展出能製作真正出色的傳統紅葡萄酒的直覺；還要求每一世代所經營的酒莊與葡萄園品質都要超越上一代。期望雖然很高，但所得到的回饋因而定義了瑞德曼品牌及其家族。
在 34 公頃的瑞德曼葡萄園中，由樹齡20年到100年之間的葡萄樹組成，依舊保持傳統的手工修剪藤枝，並給予適當的水分，使葡萄藤能產出讓庫納瓦拉聞名於世的葡萄果實。
自 1980 年開始，葡萄被機器收割後，通過安裝於拖曳機前方的輾壓機在葡萄園中立即被壓碎，再由拖曳機後方的鋼桶收集壓碎後的渣汁並直接送進釀酒廠。
2016 Cabernet Sauvignon
瑞德曼卡本內蘇維翁紅葡萄酒使用位於庫納瓦拉產區中心的自家葡萄園裡，經過細心修剪藤枝且樹齡高過 40 年的葡萄。
葡萄被機器收割後立即在葡萄園中被壓碎。最初於開放式的不鏽鋼桶發酵，每天兩次人工壓帽；而後將三分之一的酒存入全新法國大橡木桶中繼續發酵完成，其餘三分之二的酒帶皮持續發酵完成後存入舊法國橡木桶。陳年十八個月後於 2018 年 2 月裝瓶。
瑞德曼 2016 年希哈紅葡萄酒使用位於庫納瓦拉產區中心的自家葡萄園裡，經過細心修剪藤枝且樹齡高過 40 年的葡萄。2016 年是好年份，春天溫暖乾燥，提供開花與座果理想的環境；夏季偏乾燥，使果實發育與熟成的時間延長，得以發展單寧與豐富性。這款希哈葡萄是在三月的第三周收成，展現了絕佳的風味與其品種的特性。
機械收割葡萄後於葡萄園中立即輾壓，小心翼翼地監控發酵過程：使用嚴選的酵母，在開放性的混凝土及不鏽鋼製的發酵桶中發酵。在 2018 年 2 月裝瓶前，這款酒已經在橡木桶中陳年了 14 個月，其中 80% 使用美國橡木桶， 20% 是法國的。
2009 The Redman
blend: Cabernet Sauvignon 44%, Shiraz 36% & Merlot 20%
瑞德曼家族典藏紅葡萄酒象徵從瑞德曼一家於庫納瓦拉產區四十年歷史的葡萄園生產的最頂級葡萄。每年，他們都會選出品質最好的酒來調製，僅生產 8 個大橡木桶(hogshead，共約 2400 公升)。葡萄摘採後會放置於開放的發酵桶中靜置發酵 7 天，其中一半會去除葡萄皮，並移轉至新的法國大橡木桶 (hogshead) 中，陳年兩年後再裝瓶。
Coonawarra is a famous cool climate wine region nestled in the heart of the Limestone Coast of South Australia. Located approximately 380km south of Adelaide and 427km west of Melbourne, Coonawarra is a unique cigar-shaped strip of red ‘terra rossa’ soil over limestone. The area is only about 16 kilometers long by 2 kilometers wide.
Terra rossa (Italian for red soil) is a type of red clay produced by the weathering of limestone over many thousands of years and coloured by iron oxide. Free draining yet complemented by the water holding capacity of the limestone, the unique soil influences vine vigour, ripeness and wine flavour.
The Redman family’s winemaking story begins in 1901 when 14-year-old William (Bill) Redman arrived in Coonawarra and found work at John Riddoch’s winery.
In 1908, Bill Redman and his family purchased 16 hectares of vineyards in Coonawarra. He sold the 1908 vintage grapes to the Riddoch winery, to help pay for the vineyards. Bill made his first wine in 1909, in very rudimentary conditions. He sold all the wine in bulk to other wine companies.
In 1937, Owen Redman joined his father Bill in the family winemaking business. They continued to sell their wine to other wineries, however, the reputation of their wines continued to grow and demand for their wine increased.
The 1952 vintage saw the Redman family release a small amount of their own wine under the Rouge Homme label. That first wine was a blend of Cabernet Sauvignon and Shiraz. The Redmans sold the Rouge Homme winery and label in July 1965. Bill Redman retired while Owen and his wife Edna purchased a 16-hectare block, including six hectares of Shiraz, from Arthur Hoffman, who had been supplying grapes to Rouge Homme.
Owen and Edna started the Redman Wines label in 1966 with Redman Claret. From 1966 to 1976, their holding gradually increased from 16 to 36 hectares. The only varieties grown were Shiraz and Cabernet Sauvignon. Owen continued to make the wines until 1982 when his sons Bruce, a Roseworthy graduate, and Mal assumed winemaking responsibilities.
Redman Wines continued to make just two dry reds, Redman Claret (100% Shiraz) and Redman Cabernet Sauvignon, until 1992, when the Cabernet Sauvignon Merlot was introduced in limited quantities. Bruce and Winnie Redman’s son Daniel, the fourth generation of the Redman family to make wine in Coonawarra, joined the family business in 2008, exactly 100 years after his great grandfather made his first wine. Dan’s younger brother Michael joined the business in 2015.
Winery and Vineyard Philosophy
The Redman grape growing and winemaking traditions can be directly traced back to lessons learnt by Bill Redman during his time in Coonawarra in the early 1900s. Bill’s most important rule of winemaking? Keep the winery scrupulously clean, and this rule continues to be observed today.
The Redman family has a single-minded winemaking focus and that is ‘celebrating enduring reds’. The Redman family is imbued with a tradition whereby the best of the past is carried forward – 110 years of producing wine in a hands-on and intimate fashion. The family has a respect for what Bill Redman established four generations ago, but also an absolute passion to ensure that his simple and proven wine-producing practices are carried forward for another 100 years.
It is why Redman remains a boutique estate – viable but small enough to always demand the personal involvement and touch of a generation of Redmans. It is a winemaking craft that is lovingly and thoughtfully handed down from generation to generation. It demands an absolute feel for the wonders of the Coonawarra terra rossa soil and developing an intuitive understanding of what it means to make truly great traditional reds. It also requires from each generation a commitment to leave the land and vines in a manner that surpasses the quality of the previous generation. The expectations are high, but the rewards feed the spirit of what it means to be a Redman.
The 34 hectares of Redman vineyards consist of vines ranging in age from 20- to 100-years-old, which are still traditionally hand-pruned. They are judiciously watered to allow the vines to produce premium quality fruit for which Coonawarra is renowned.
Since 1980, the grapes have been mechanically harvested and crushed ‘in the field’ by a crusher mounted on the front of a tractor. The must is transported to the winery in a stainless steel tanker towed behind the tractor.
Following in the family tradition, the third generation and fourth generation of Redmans are now working together to produce the top-quality wines for which the Redman name has become renowned.
Redman Cabernet Sauvignon is made from grapes grown on vines that are over forty years old, and carefully hand pruned, on the Redman family vineyards in the heart of Coonawarra.
The grapes were mechanically harvested and crushed in the field. Initial fermentation was carried out in open fermenters and the cap was hand plunged twice a day. One third of the wine was run off into new French oak hogsheads, where fermentation was completed. The balance of the wine completed fermentation on skins, and was then transferred to barrels. The wine was bottled under cork in February 2018, after eighteen months aging in French oak hogsheads.
COLOUR: Dark ruby with purple hue.
BOUQUET: Beautiful floral aromas of violets; rich, luscious dark berry fruit and cassis, perfectly balanced with elegant oak nuances.
PALATE: The mid weight palate shows excellent flavour and structure with rich, juicy fruit and fine grained tannins. The finish is long and flavoursome. Incredibly elegant and silky smooth. A classic Coonawarra Cabernet Sauvignon exhibiting elegance with excellent flavour and structure.
The 2016 Redman Shiraz is made from grapes grown on vines that are over forty years old, which are carefully hand pruned, on the Redman family vineyards in the heart of Coonawarra.
The 2016 vintage was excellent, with a warm dry Spring which allowed ideal conditions for flowering and fruit set. The dry mild Summer resulted in an extended time for berry development and ripening, allowing time for the fruit to develop tannins and complexity. This Shiraz was harvested during the third week of March, the fruit showing excellent flavor and varietal definition.
After being mechanically harvested, and crushed in the field, vigilantly monitored fermentation, using specially selected yeast, was carried out in open concrete and stainless steel fermenters. The wine was matured in 80% American oak (15% new) and 20% French oak hogsheads for fourteen months prior to bottling in February 2018.
Colour: Medium dark crimson with purple tints.
Bouquet: Aromas of red berry fruit, plums, luscious dark cherries; licorice with hints of pepper and spice; perfumed oak and vanilla notes.
Palate: Medium bodied showing sweet, juicy fruit and soft tannins, the palate has excellent depth and length of flavour while showing great structure.
GRAPE VARIETY blend: Cabernet Sauvignon 44%, Shiraz 36% & Merlot 20%
14.1 % ABV
“The Redman” represents the finest fruit grown on the Redman family’s 40 year old vineyards in the heart of Coonawarra. Each year they earmark the very best parcels of wine to blend together to produce just 8 hogsheads (2,400 litres) of this flagship wine. The grapes were picked and fermented in static open fermenters for seven days then half the wine was run off skins and transferred to new French oak hogsheads. The wine then spent two years in new French oak before being bottled.
COLOUR: Medium to deep brick red.
BOUQUET: Aged characters of tobacco, cigar box, oak, leather, dried fruits, and mint are apparent on the bouquet.
PALATE: Fine structured with soft tannin and acid backbone with intense fruit characters and hints of mint. Incredibly smooth with silky texture. The flavours persist into the long dry finish.