In many regards 2004 was a perfect vintage: decent winter rains, a mild growing season, no significant falls of rain during vintage and an overall long cool growing season. Certainly there were healthy crops which saw some bunch thinning at veraison. The result? Fragrant, perfumed red wines which show excellent varietal character, supple tannins and overall balance.
Traditionally made in open fermenters and matured in a mixture of both old (60%) and new (40%) French and American oak. Of the new oak component, 90% was French and the balance American. 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 for about two weeks after harvest. Separately fermented and matured, it was blended back just prior to bottling. This ‘Amarone’ style component adds an interesting twist to this single vineyard wine.
This is a vibrant wine with rich red fruits; a hint of semi dried as well as kitchen herbs and underlying fruit of the forest and mixed berry character. A well-structured wine without being angular, it has a depth of fruit and tannic grip without being aggressive. The palate is full and round with excellent balance and length, as well as freshness and an overwhelming plushness: characters that appear to be standard for this single vineyard, organically grown Cabernet.
|Picking Date||20th March, 25th March and 10th April 2004|
|Bottling Date||16th September 2005|
- James Halliday's Wine Companion 2007
- Jeremy Oliver Wine Annual 2007
- Decanter Magazine World Wine Awards 2006
- Sydney International Wine Competition 2006 Top 100 Wine Blue Gold Award