We had a very early start to vintage in 2015, with generally mild conditions throughout. We had only a handful of hot days, which allowed natural acids to develop nicely. This was a very short, sharp vintage, with most winemakers finishing their vintage well before Easter. Yields were down, somewhere between 10 and 30% depending on variety. Joch’s take on the whole affair? ‘Fast, early and pretty’.
Another year, another vintage; Same old, same old. And in effect this is how it is/ was when we make this, the 15th version of the Battle of Bosworth Cabernet Sauvignon. No new fancy methods or equipment, just tried and tested wine making techniques used year in and year out. Who said winemaking was exciting? We pick the Cabernet when it is flavour and sugar ripe, then crush it and ferment it in small open vessels. We drain off the juice and pump it over the skins to gently extract colour, flavour and tannins from them. Fermentation finishes in barrel; we use mainly old oak (about 70%) and the balance in new mainly French hogsheads (300l) barrels. We blend back some of our cordon cut, vine dried Cabernet to the wine just prior to bottling, a practise we have undertaken since we began making the wine. That’s it, nothing that mid blowing in the method, but the results are pretty spectacular!
On the nose blackcurrant/ cassis and herbal notes intertwined with delicate whiffs of char (from the oak barrels). On the palate blackcurrant and blackberry over powdery tannins, spice and tar. This wine has great length and structure where the fruit more than matches the fine tannin structure. Another terrific Bosworth Cabernet.
|Vineyards||Chanticleer and Edgehill and a little from Denton's|
|Picking Date||27th February to the 10th March 2015|
|Bottling Date||6th July 2016|