With a warmer spring the onset of veraison was earlier than previous vintages, this created a very congested harvest with both Cabernet and Merlot ripening
early. 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 that is driven by its varietal flavours and natural structure.
The parcels were co‐inoculated for alcoholic and
malolactic fermentation. It took eight days on skins to extract the perfect balance of structure and aromatics prior to pressing.
WINEMAKER COMMENTS
With a rich red and a deep blood plum hue, the 2016 Pyrenees Estate Cabernet Sauvignon is a true varietal expression of the cool climate from which it hails.
The initial aromas of earth & dusty tones are underpinned by tomato leaf and black current. This aroma is complemented by a perfectly balanced palate of rich blueberry and cigar box that finishes with dark chocolate flavours that linger and bind, and a round and velvety tannin finish.
