Vintage
We had good winter rains then warm summer conditions which brought about an early harvest. We had a few hot-cool-hot-cool periods which made it a little trickier to decide when to pick, but Joch reckons he got it right in the end.
Winemaking
We are pretty old-fashioned here at BoB, conservative even. This certainly holds true for most of our winemaking techniques. We use open fermenters to make our Cabernet, and after fermentation we mature the wine in a mixture of both old (approximately 70%) and new (30%) mainly bigger format French oak. We do blend a little bit of cordon-cut, vine dried Cabernet back to the final blend however, just before bottling. This adds intrigue and spice to the wine and makes us that little less conventional. We have done this every vintage since making our first Cabernet Sauvignon in 2001. So - old school winemaking, with a twist.
Tasting Notes
The wine has a bright rich red colour, with a purple rim. On the nose, there are bright pretty blue fruits, with violets and red currants too. The wine has a fresh and even palate with red fruits and a hint of varietal mintiness. There are fine tannins and a very good length. Go old-school with food and wine matching, and have it with roast lamb.
Technical Details
| Vineyards | Chanticleer and Edgehill and a little from Denton's |
|---|---|
| Picking Date | 6th, 8th, 9th, 13th, 14th and 22nd March 2013 |
| pH Level | 3.6656 |
| Total Acidity | 6.98g/L |
| Alc/Vol | 14.5% |
| Bottling Date | 29th July 2014 |