Style:
We aim for an expressive, regionally distinctive wine with brambly red fruits and hints of fresh bruised herbs, which reflects the land that produces this wine. Early morning harvesting ensures prime fruit ripeness.
Vintage:
2016 was a "textbook" vintage. Set during flowering was exceptional. A short heat wave in January occured prior to veraison, which had no effect on our fruit. The following four weeks were dry, mild, and sunny weather and from late February Mother Nature provided just what the vines needed and the resultant fruit was top notch.
Source:
This wine comes from our mate's vineyards located in the heart of the "Red Mile" known as the Coonawarra. The vines are tended gently, producing perfectly ripe, healthy grapes with low-yields, and harvested at precisely the right time to best represent a "sense of place."
Vinification:
Whole bunches, hand-selected and picked in the cool of the early morning, the fruit was then crushed and went through traditional open fermentation with 14-21 days extended skin contact. Pumped over three times daily, to keep the cap moist and extract the flavours and colour.
The ferments were racked into 50% new and seasoned French oak hogsheads and underwent malolactic fermentation. Racked off lees, then aged in the same oak for 8 months.
Bottled directly thereafter without fining and with minimal filtration to capture the purity of taste and texture of our Cabernet Sauvignon.