The nose is strikingly perfumed with ripe mulberries, dark chocolate and freshly picked mint
lifted by hints of both tobacco and cherry. The background expression of mocha and vanillin
from selected Tronçais French oak barrels integrates well with the rich fruit flavours.
Medium to full bodied in the mouth, with a persistence of flavour. The powdery, brick dust
tannins provide a silky, linear transition from the front to the back of the palate, with a
salivating finish. The balance of savoury and sweetness of fruit and the suppleness of the
tannins is integrated with redcurrant, sour cherry, anise, tar and subtle liquorice. Finely
balanced and elegant with a beautiful easy weight.
The dry and warm conditions of spring provided perfect conditions for flowering and fruit set.
The dry spell that continued for the entire summer tempered vine growth and enhanced
ripening. A hot start to March allowed for full ripeness. The cooling conditions of early April
slowed the red harvest marginally and significant rains following in mid-April brought
vintage to a close. Another protracted vintage, yet the long dry ripening conditions of summer
set the stage early for the achievement of full ripeness in most vineyards. The resulting wines
show an abundant array of varietal expression which is both complex, rich and pure.
The two blocks of Cabernet Sauvignon that make the Suckfizzle are hand-picked and vinified
separately. A portion of each block remains on skins for an extended maceration period with
the remaining portions pressed to tank. The malolactic fermentation occurs in tank and on
Maturation occurs in a selection of French tonnellerie’s barriques for 28 months. The length of
time in oak is extended to ensure full integration of the oak and fruit tannins in the wine.
Warm salad of wood pigeon with pommes Anna, cabernet sauvignon,
walnut oil and friseé.