Taken predominantly from our Estate block F Cabernet Sauvignon, with a small volume of Dixons Creek Cabernet Sauvignon. Harvested from the hanging cane trellis on 31st March. A lovely balanced crop with small berries and open bunches with plenty of dappled sunlight produced fruit with great vibrancy and flavour length.
The freshly harvested fruit was destemmed and berries split to release the juice. Once in tank, the must was inoculated using a Bordeaux yeast isolate which enhances the savoury characters in the palate. Each day, the ferment was pumped over and aerated to extract tannins and stabilize colour. The fermentation temperature was maintained at 28 degrees, to within +/- 1 degree. This higher temperature provided heat mass for the alcoholic fermentation to complete. On day 8, one dry fermenter was selected to be pressed, and the wine from this used to fill the other fermenters to begin their extended maceration on skins. During the maceration, the wine completed its malolactic fermentation.. On day 39, the tanks were pressed and then racked into a selection of French oak hogs heads (300 L). Oak maturation was for a total of 14 months. Barrels not making the selection were declassified and this parcel was bottled shortly after.
Late spring and early summer rains yielded the vines with relief after a long dry spell. Very hot days and cooler nights providing the perfect ripening conditions for Cabernet Sauvignon in the Yarra Valley. Our estate grown Cabernet Sauvignon from block A1 makes up this lovely wine.
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