Winemaking

Once harvested the grapes were crushed then fermented in 8 tonne open fermenters for 7 days, using the yeast AWRI 796. Temperature range was between 18C and 24C. Handling involved one pump over, then rack and return each 24 hours. The wine was left on skins for 14 days post ferment. It was then matured for around 18 months in 80% French and 20% American oak hogsheads. The new oak percentage was 30% and the dominant forests were Allier for the French and Kentucky for the American. There was no fining and a light earth filtering prior to bottling.

Vineyards

Select Cabernet Sauvignon parcels from ‘East-West Block’ at our estate grown Bool Lagoon vineyards in South Australia’s Limestone Coast. Maturity at harvest was 13.8 Baume.

Vintage details

2010 vintage followed average winter rainfall and a mild to warm summer with March rain to freshen up the vines before harvest. Good early canopy growth and low disease pressure resulted in ripe fruit of good yields with complex flavours.

History

Since 1994, the magnificent 'Heathfield' property located 4 kilometres west of Bool Lagoon in the heart of the Limestone Coast in South Australia has been the home of ‘Tidswell Wines’, owned and managed by Ben and Andrea Tidswell. Blessed with beautiful lagoons and a spectacular back-drop of giant red gums, the property nests on a large unique ridge of ancient Mt Gambier limestone covered with terra rossa soils. It is these famous red soils and a predictable cool climate which makes it such an ideal place to grow grapes.

Our philosophy is to make estate grown, well-balanced varietals of a consistent quality that enhance food enjoyment and express the unique cool climate characters of the vineyard.