Vintage ConditionsAbove average rainfall during winter and colder spring soil temperatures contributed to a slow bud burst, delivering shorter shoot growth up to flowering in November. While several rainfall events over the November/December period proved challenging to our viticulturist fruit set was relatively even in all varieties and with diligent management, many parcels of fruit, exhibiting good varietal characters at lower maturity and alcohol levels were picked. Cabernet Sauvignon withstood the challenges better than all other varieties with the wines displaying key varietal characters at lower average alcohols than previous vintages.
Grape VarietalCabernet Sauvignon
Vinification and MaturationFermented in a combination of static and rotary fermenters for a period of up to 10 days, with pumping over or rolling up to four times daily. Following primary fermentation, the wine was pressed off into new and older oak for malolactic fermentation and maturation where it was held for a period of 10 months prior to blending. During this period, up to three rackings occurred across the various parcels which assisted in tannin integration and aromatic complexity.
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