Terrific winter and spring rains resulted in the growth of big vine canopies, which were more than able to protect the grapes from the spike in heat that occurred in late January. The post January ripening conditions were almost ideal, with lower than average temperatures and no rain whatsoever.
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.
The 2006 Cabernet has a bright crimson colour and a nose of black chocolate, fresh black fruits, cedar, a hint of charcuterie and fruit of the forest. The palate is full, fresh and of middle weight, with sweet dark fruit and fine tannin length.
|Picking Date||25th, 28th March and 11th April 2006|
|Bottling Date||7th September 2007|