Every Saturday in summer, our Aussie cricketers take to the pitch hoping to take more wickets than the opposition. For a successful spell, the bowler strives to achieve line and length with every ball. Similarly when blending our Cabernet we look for line and length in every barrel; lines of structure and tannin and length of fruit flavour.
The 2017 vintage was one of high yields and quality with good winter rains providing perfect growing conditions. Average temperatures and low rainfall throughout March and April created ideal conditions for steady, consistent ripening and flavour development.
Following picking the grapes were fermented in 10T and 20T open and closed fermenters for 11 days at 22C. The open fermenters allow for tannin development and elongation which softens the palate and the closed fermenters and cool temperatures help to retain aromatics. Malolactic fermentation was then completed in stainless steel and majority of the blend stayed in stainless steel for maturation to create a vibrant, juicy, bouncy Cabernet. A small portion was barreled down to French oak for 8 months.