The summer of 2017 was atypically cool which ensured that both Cabernet Sauvignon and Merlot ripened slowly and picking choices weren’t rushed. Both varieties are planted on free-draining soils that allow for naturally low yields and balanced flavours. A dry April ensured maximum flavour and tannin ripeness were achieved. The parcels of Cabernet Sauvignon chosen for this wine were elegant and generous of flavour, gently structured, had fine tannin, great balance and length. Merlot from the 2017 vintage showed lovely fruit richness and spice.
Cabernet Sauvignon and Merlot were crushed in static fermenters. Pump-overs and delestage (rack and return) were used to extract fine tannin and colour. After 12 – 16 days, depending on the fruit, parcels were then pressed off before completing primary ferment in a tank. The wine was then racked into tight grain, thin stave Bordelaise French oak barriques, 35% of which were new, for 18-20 months.
- Alcohol: 14.5%
- pH: 3.44
- TA: 6.7 g/L