A very dry winter was followed by a hot January which segued into a dry, mild conclusion to vintage. Small crops of both whites and reds were the result of dry conditions in winter and the preceding 3-4 years. In the case of the red varieties, the longer you waited for them the better they got.
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. The ‘Amarone’ style component adds an interesting dimension to this single vineyard wine.
The 2009 Cab Sav has a classic Cabernet ‘bouquet garni’ nose with some black and red fruits playing a supporting role. Joch describes the palate as being fresh, clean and balanced with ‘zip’. The tannins are fine with just enough grip to hint at the cellaring potential of this wine – 5-8 years being conservative, and in all likelihood, much longer.
|Picking Date||2nd, 20th and 31st March 2009|
|Bottling Date||29th April 2010|