Subtle and complex aromas of briary hedgerow fruits, hints of earth, truffle, savoury herbs and vanilla spice.
Supple and sweet red berry fruits with a savoury note. The talc-like fruit tannins and mineral acidity provide a linear structure and balance to the pliable sweet fruit core.
Another exceptional vintage from the premium, southern grape growing regions of Western Australia. Winter rainfall was close to the long term average. The growing and ripening seasons, while largely warm and dry were punctuated with rains and windy conditions that did affect set and subsequent yields in many varieties. Warm, dry weather from late summer to mid-autumn delivered even ripening for the harvest. This mild end to the season allowed all varieties to ripen perfectly with high natural acidity, fine fruit structure and silky tannins.
Harvest of the 2010 Scotsdale Cabernet Sauvignon occurred in late March. Vinification was conducted in both open and closed stainless steel fermenters with diligent cap management to extract fine fruit tannin and strong varietal flavour. Selected parcels remained on skins post the fermentation to further enhance the tannin profile while others were pressed at dryness to retain fruit vibrancy. Barrel maturation for 22 months in 50 % new and 50% older, French oak barriques allowed for the thorough integration of oak and grape tannins. After pressing, each batch is retained and managed separately throughout vinification and maturation in order to build a wine history over time. The wine was blended in December 2011 from a selection of the best batches of the Scotsdale Cabernet. After egg white fining and light filtration, the wine was bottled.
Vibrant and deep crimson.