Handpicked 12 April. All the fruit came from our Mount Panorama Estate Vineyard and crushed lightly, leaving about 10 % whole berries and transferred to open fermenters. Cold soaked for 2 days before the addition of cultured yeast to half of the fruit and no yeast to the other half, we bled off about 10% of the must after 3 hours for rose.
The wine was fermented in open fermenters with hand plunging 3 times per day and was left on skins for 18 days total. The wine was then aged for 15 months in 1-4-year-old French barriques prior to a light egg white fining in order to soften the tannins prior to bottling.
The resultant wine is a very alluring medium bodied cabernet. The nose is showing some delicate red fruit, raspberry and red plum come to mind coupled with undercurrents of eucalyptus and a subtle meatiness. The palate has a beautiful balance between dark forest fruits, currant and a silky texture carried through by a very refreshing acidity.
Considering the complications we had during the 2017 Cabernet harvest with late rain, this wine has turned out to be very pleasing!
Should age well until at least 2025.
Most red meats, duck, pasta dishes with red sauce and pizza
Alcohol: 14.1 %
TA: 7.3 g/L
Bottled: 22 August, 2018
Total made: 209 dozen