Vintage ConditionsAfter some sustainable Winter and early Spring rains, the 2009/10 growing season began with much better subsoil moisture than had been available for the previous 10 years. The season progressed well with enough soil moisture until early December when some very hot, dry weather occurred. Potential vine stress was well managed by growers throughout this warm period until a large fall of rain during harvest rapidly slowed the ripening. As a result, Cabernet Sauvignon was harvested reasonably late in the season, retaining great natural acidity, making wines of refinement and elegance.
Grape VarietalCabernet Sauvignon
Vinification and MaturationSelect blocks were harvested in the cool evenings prior to being destemmed into a combination of open and rotary fermenters. Each fermenter type added differences in aromatics and structure to the wine that when blended provided roundness and complexity. After 10 days maceration, the ferments were gently pressed, clarified and transferred to oak for maturation (a mixture of French and American 225 litre barriques, with approximately 20 percent new oak). The wine was matured for 15 months before being carefully blended and bottled.
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