Vintage
Average winter rains were followed by a very cool and dry late January/ February, resulting in very healthy vines with big canopies and intensely varietal fruit which held their acidity extraordinarily well during the March hot spell.
Winemaking
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 dimension to this single vineyard wine.
Tasting Notes
The wine is dark purple/ black in colour, and has a marvellous charcoal, dark red fruit and cassis nose, with a pretty floral lift. There is a fine, long and balanced palate showing fresh dark and red fruits. The tannins are fine and long and very approachable and the wine finishes softly with extraordinary length.
Technical Details
| Picking Date | 5th and 12th March 2008 |
|---|---|
| pH Level | 3.51 |
| Total Acidity | 6.81 |
| Alc/Vol | 14.0% |
| Bottling Date | 18th June 2009 |
Awards
Reviews
- James Halliday's Wine Companion 2011
- The Age Good Wine Guide 2011 Nick Stock
- Big Red Wine Book 2010 and 2011 Campbell Mattinson and Gary Walsh