2017 was an ideal growing season in the Pryenees for full flavoured, cool climate red wines. An early onset of spring saw the vineyard come back into life and produce fruit over a long growing season. With good seasonal rainfall, the vines produced fruit rich in concentration and full of flavour.
Whole berry ferments were destemmed, and not crushed, into small open‐top fermenters to
minimise any mechanical impact. This technique has resulted in a finely balanced wine driven by its varietal flavours and natural structure. The parcels were co‐inoculated for alcoholic and malolactic fermentation. It took ten days on skins to extract the perfect balance of structure and aromatics prior to pressing. The wine was then allowed to mature in both new and aged French oak barriques for 14 months.
With a vibrant red and a regal purple hue, the 2017 Pyrenees Estate Cabernet Sauvignon is a true varietal
expression of the cool climate from which it hails.
The initial aroma of earth & dusty tones are underpinned by tomato leaf and black currant. This aroma is complemented by a perfectly balanced palate of rich blueberry and cigar box that finishes with dark chocolate flavours which linger and bind, and a round and velvety tannin finish.
