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The blend of 75% Cabernet Sauvignon, 20% Cabernet franc and 5% merlot is evident in the array of blue and black fruits with a hint of the classic Cabernet Sauvignon and Franc herbs giving this wine a pretty lift inviting you to taste. The palate doesn’t disappoint and is drinking particularly well for a young Cabernet. Ripe blackberry fruit dominates the palate with spice and herbs offering freshness and complexity. Definitely shines paired with the right food.
Like our highly successful 2012 vintage, the 2018 vintage is shaping up to be one of our exceptional vintages. This is because the 2012 and 2018 vintages followed cooler and wetter years. As an example the 2017 vintage had the biggest canopies and biggest crops that we have ever experienced and as there were no long heat periods or massive heat spikes during summer it meant the vines remained healthy and could carry the fruit without any trouble. Although the 2018 vintage that followed was a particularly hot and dry year, there was plenty of subsoil moisture and very healthy vines with lots of energy carried over from 2017 resulting in great yields, strong canopies and tiny grape bunches that could withstand the heat spikes.
We utilize traditional winemaking practices that are labour intensive but within a modern understanding of its ways. The grapes from the four different varieties were destemmed, lightly crushed into separate small open fermenters and naturally fermented using their own naturally occurring yeasts for an average of 12 days. The wine is then transferred via gravity (to avoid pump shock) to French oak barriques (approximately 20% new) and left to mature for approximately 18 months. Prior to bottling the separate varieties are carefully blended to produce a balanced wine.
70% Cabernet Sauvignon, 15% Petit Verdot, 10% Cabernet Franc, 5% Merlot
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