The 2001 Cabernet Sauvignon (our very first vintage of this wine) has a fragrant blackcurrant nose that shows lovely toasty oak, fine tannins and a juicy mulberry fruit finish.
We had good and above average winter rains. Spring conditions resulted in a reasonable berry set, and low-medium crop levels, across all varieties. Good conditions prevailed until January, when we experienced a record hot spell. February was warm too. March AND April (and May) were relatively dry. There were a few small scattered showers, which cleared quickly, and vines dried out quickly, producing ideal ripening conditions. Mild weather prevailed from then on.
Traditionally made in open fermenters and matured in a mixture of both old and new French and American oak, the Cabernet Sauvignon has benefited from the addition of a small percentage of ‘cordon cut’ Amarone style Cabernet which was left to dry on the vine after harvest. Separately fermented and matured, it was blended back just prior to bottling.