Named after Jorg Gartelmann’s son Phillip. Grown at Rylstone, some 480 metres above sea level in the Mudgee region of New South Wales. The soils are “alkaline clay-loam over limestone.” The wine was matured for 14 months in new and older French and American oak barrels: hogsheads (250 litres) and puncheons (500 litres).
Gartelmann, Phillip Alexander, Cabernet Sauvignon, Merlot, Mudgee, 2016
Brooding and layered aromas of polish, Irish Moss, blackberry jam crystals, violet leaves and ermine, with shiny black olive. The oak giving benefit of both sweet and spicy. Finishing with a touch of tobacco/bazaar spice and touch of pan jus. On the palate: Lean and tart with smeary, waxy tannin and sharp angled acidity. Elbows and knees spindly and alpine herbs. The Merlot gives a velvety cloak while the oak provides sweet chocolatey relief. No doubting here’s quality fruit here, but just a little too miserly for the now.