Nose
Currants, graphite, black cherries.
Palate
A rich entry of black fruits, cedar, vanilla pod and glazed cherries. Bright acidity and coating tannin propel a vital palate of summer berries and spicy oak to a persistent finish of yet more red and black fruits.
Growing Conditions
After an unseasonable dry early Winter, late rains in August and September came to the rescue. Budburst commenced in early August and continued until late September. Significant rain events persisted through to mid-October, with conditions fining up through the flowering period enabling successful flowering and fruit set. Vine growth was excellent and excess vigour issues were dealt with by employing shoot thinning and vine de-legging practices, in a successful attempt to deter regrowth and crowding of fruit zone areas. Harvest began on the 27th January, in line with the earliest picking dates on record, trailing out until completion on the 13th April.
Winemaking
The Cabernet Sauvignon is de-stemmed and crushed, so that each berry is just split. This is to ensure minimal berry degradation during the fermentation process and to promote fresh, clean flavour production by our very specifically selected yeast strain. Our ferments are, by industry standards, cool and gentle, allowing slower, more controlled extraction of tannin and flavour. The wine is pumped over three times a day and then judiciously backed off as the wine develops.
This wine was on skins in the fermenter for 14 days, before being gently pressed to French oak for 10 months before the wine was balanced, clarified and bottled.
Aging
Up to 5 years, however we enjoy it for freshness now.
