Cabernet Sauvignon 2016
A complex wine, with blackcurrants and rich dark plums, lovely savory depths of smoky spice, meat extract, dried herbs. Designed for the longer haul, the 18 months French oaking giving it the power and structure for a further 7+ years maturation, but there’s enough flavor and smooth texture to ensure current enjoyment, especially matched to meat dishes
Grapes were handpicked early in the morning from blocks 6B & 8. Block 8 normally gets affected by the dominant wind during flowering period. Block 6B is next to a Eucalyptus forest which has an influence on the flavour profile but also protects the block from the wind. Some grapes were stored overnight in the cold room before processed the next morning. Grapes were hand sorted and destemmed but not crushed. Whole berries were cold soaked for 5 days before the tank naturally started fermentation. Fermentation took about 15 days at 18 – 28 ˚ C with a carefully planned pump over/punch down schedule in open fermenters. Malolactic fermentation was done in barrels and only free run wine were used in this blend. Wine was oak matured for 18 months in 25 % new French oak barrels. After final blending the wine was only cross flowed before bottling.