A mild Spring & early Summer set the vines up well for a good vintage. Rain in the second week of January freshened the vines and provided ideal moisture for the ripening period. This was followed by warm weather which persisted throughout the entire harvest period, resulting in a compressed vintage. There was nil disease pressure due to the great canopies and low yields. Cabernet Sauvignon fruit was of great quality this season with vibrant fruit flavours and supple tannins.
Select blocks were machine harvested in the cool nights prior to being destemmed into open top fermenters. After an average maceration period of 10 days the ferments were air bag pressed, settled and racked to oak for maturation. Oak used was a combination of French hogsheads at 25% new, the balance being 1 to 3 year old barrels. Maturation in barrels was for 16 months with minimal rackings before being carefully blended,lightly fined and filtered before bottling.
Alcohol - 14.5%
Bright aromas of blackberry, bayleaf and dark chocolate fill the glass elegantly backed with oak characters. A full bodied and moreish Cabernet showing silky cassis and dark fruit flavours wrapped up in dark chocolate and finishing with fine grained tannins.