Harvest/Winemaking
With an ideal cool summer producing small premium fruit parcels, a focus on minimal interference was adopted to highlight the essence of
our estate fruit. Individual blocks were picked separately across the season to attain the very best from the fruit. Whole berry ferment were submerged in small open‐top fermenters to minimise any
mechanical impact. This technique has resulted in a finely balanced wine that is driven by its varietal flavours and natural structure. The parcels were co‐inoculated for alcoholic and malolactic fermentation.
It took eight days to extract the perfect balance of structure and aromatics prior to pressing. The wine was then allowed to mature in new‐to‐four‐year‐old French oak barriques for 18 months.
Winemaker Comments
A rich red with a deep plum hue, the 2013 Cabernet Sauvignon is a true varietal expression of the cool climate from which it hails. The initial aroma of green herbs is underpinned by capsicum and tomato
leaf. This aroma is complemented by a perfectly balanced palate of blueberry, cedar and cigar that finishes with clove and dark chocolate flavours that linger and bind to the round and velvety tannin.
