Vintage ConditionsThe winter of 2008 provided good rainfall resulting in excellent soil moisture for vine budburst in early spring. The balance of Spring was relatively dry followed by extended cloudy and windy weather in November which resulted in lower yields. Four consecutive days of record hot temperatures in January also tested the vines; however good healthy foliage prevented fruit damage. The balance of the growing season provided slightly below average temperatures leading to a desirable long, slow ripening period resulting in good colour development and classic varietal fruit flavours. The wines from 2009 exhibit classic varietal fruit flavours with the red wines displaying great colour and fine tannin structure.
Grape VarietalCabernet Sauvignon
Vinification and MaturationThe wine was fermented on skins for seven days in headed down stainless steel fermenters and pumped over twice a day to ensure maximum extraction of colour and flavour. The wine was then pressed off while still slightly sweet (around 1.5 baume) and pumped to new and used French and American oak barrels to complete primary and malolactic fermentation (mlF). A portion (20 percent) of the blend underwent extended maceration on skins in the fermenters for a period of six weeks prior to being transferred to oak for maturation. On completion of primary and malolactic fermentation the wines were racked off lees, the barrels cleaned and the wine then transferred back to wood for a further 18 months barrel maturation with one more racking during this period. The barrels that this wine was fermented and matured in comprised of a mixture of fine grained French and American oak 500L puncheons, 300L hogsheads and 225 barriques with 40 percent of the volume being new oak (80 percent of the new oak being French) and the balance second and third use wood.
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