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Result Bronze 0
Result Silver 0
Result Gold 0
Result Max 0
Result Trophy 0
Complex and elegant, offering rich fruit characters of cassis and blackcurrant with earthy nuances. French oak giving hints of cedar and tobacco to finish.
Sticky
At release, the wine is an intense red colour with a vibrant purple hue to the edge. It has enticing, lifted aromas of ripe blackcurrants, choc mint, subtle spice and a hint of dried tomato leaf. The overall nose character is one of richness and elegance. On the palate it is a very well-balanced wine with ripe blackcurrant characters, along with chocolate and mint intermingling harmoniously with oak characters of cedar & subtle tobacco. There is an understated power to the wine, with layers of complexity building across the palate and then finishing elegantly with long, fine tannins. It is a generous wine yet retains the poise & elegance of great Cabernet Sauvignon.
Once harvested, the grapes were gently de-stemmed to protect the vibrant fruit characters and minimise any maceration and extraction of harsh tannins. The fruit was transferred to stainless steel tanks where it was left to cold soak on skins for 5 days before being inoculated with a specialist Cabernet Sauvignon yeast strain. Fermentation then ensued at a constant 22–25°C and the must was gently mixed twice daily. The wine was allowed a period of extended skin contact before being pressed and transferred to French oak barrels to complete the secondary malolactic fermentation. Once MLF was completed, the wine was racked off lees, fined and transferred back to fine-grained French oak barrels (40% new, 60% 2–3 year old) for maturation. After 18 months oak maturation & minimal filtration, the wine was bottled in August 2016.
The growing season in the lead up to vintage 2014 saw average autumn & winter rainfall. During winter, the daily max temperature was in line with long term averages, resulting in the first budburst in late August. The rainfall for spring was below average; however vine vigour was still good due to subsurface moisture. At the start of December a cool change and 16mm of rain allowed the vines to freshen up. The rest of December & start of January were dry & warm with thankfully no heatwaves due to regular cool changes. From mid-Jan to mid-Feb hot conditions prevailed which delayed veraison. Harvest commenced early due to the heat. On Feb 14 the heat and harvest were both brought to a sudden stop by a big downpour. For the rest of February conditions were mild with daytime temperatures cooler than average. The cooler conditions retained acid levels in grapes and slowed sugar development allowing time for flavours to develop. The mild conditions continued through March, allowing ideal tannin & flavour development to occur in the red varieties.
Clare Valley
This wine is evolving well at release yet should cellar well to 2029 or possibly longer.
Winemaker NotesAt release, the wine is an intense red colour with a vibrant purple hue to the edge. It has enticing, lifted aromas of ripe blackcurrants, choc mint, subtle spice and a hint of dried tomato leaf. The overall nose character is one of richness and elegance. On the palate it is a very well-balanced wine with ripe blackcurrant characters, along with chocolate and mint intermingling harmoniously with oak characters of cedar & subtle tobacco. There is an understated power to the wine, with layers of complexity building across the palate and then finishing elegantly with long, fine tannins. It is a generous wine yet retains the poise & elegance of great Cabernet Sauvignon.
Once harvested, the grapes were gently de-stemmed to protect the vibrant fruit characters and minimise any maceration and extraction of harsh tannins. The fruit was transferred to stainless steel tanks where it was left to cold soak on skins for 5 days before being inoculated with a specialist Cabernet Sauvignon yeast strain. Fermentation then ensued at a constant 22–25°C and the must was gently mixed twice daily. The wine was allowed a period of extended skin contact before being pressed and transferred to French oak barrels to complete the secondary malolactic fermentation. Once MLF was completed, the wine was racked off lees, fined and transferred back to fine-grained French oak barrels (40% new, 60% 2–3 year old) for maturation. After 18 months oak maturation & minimal filtration, the wine was bottled in August 2016.
The growing season in the lead up to vintage 2014 saw average autumn & winter rainfall. During winter, the daily max temperature was in line with long term averages, resulting in the first budburst in late August. The rainfall for spring was below average; however vine vigour was still good due to subsurface moisture. At the start of December a cool change and 16mm of rain allowed the vines to freshen up. The rest of December & start of January were dry & warm with thankfully no heatwaves due to regular cool changes. From mid-Jan to mid-Feb hot conditions prevailed which delayed veraison. Harvest commenced early due to the heat. On Feb 14 the heat and harvest were both brought to a sudden stop by a big downpour. For the rest of February conditions were mild with daytime temperatures cooler than average. The cooler conditions retained acid levels in grapes and slowed sugar development allowing time for flavours to develop. The mild conditions continued through March, allowing ideal tannin & flavour development to occur in the red varieties.
Clare Valley
This wine is evolving well at release yet should cellar well to 2029 or possibly longer.
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