The Cabernet Sauvignon showcases a single varietal blend from our premium vineyards situated at Thomas Block and Jones Block and highlights our Biodynamic and Organic vineyard practices. Each vintage, our winemaker hand selects and blends the top blocks to create this very popular Cab Sauv offering.
This wine is showing beautiful varietal expression, with soft tannins, and is ready to drink now, however careful cellaring of 10 – 15 years will be rewarded.
|Variety:||100% Cabernet Sauvignon|
|100%:||Organic | Biodynamic|
|Drink With:||Slow cooked lamb korma with sweet potato|
This wine gives the best of both worlds: fantastic when young, however careful cellaring for up to 10 years will be rewarded.
2021 was one of those dream vintages that don’t come along every year; cool, refreshing nights and dreamy, sun-kissed days without any extended stretches of intense heat. After a warmer than usual November there were only four days above 40 degrees. It was mainly dry throughout the ripening season with the odd spattering of just enough rain to keep the grapes beautifully plump, juicy and full of bright fruit flavours and time to dry out in between so disease pressure was low. The gentle undulation between these varying temperatures and perfectly healthy canopies allowed us to really ponder picking times, spending plenty of time out in the vineyard tasting grapes getting the timing of picking just right. The generous harvest has rewarded us with delightfully delicate fruit and varietal characters, with each variety singing its own tune. Natural acids are in perfect balance and the smooth, sensuous tannins completed by an epic energetic vibration that we can’t wait to share with you.
Individual parcels from selected vineyards were harvested to capture optimum sugar and flavour equilibrium. The parcels were kept separate throughout de-stemming and fermentation, to ensure the highest quality. Fermentation was carried out in open top and static fermenters. Each parcel was plunged and pumped over twice a day for 14 days to extract colour, flavour and tannin structure. The ferments were pressed to new and mature French oak puncheons (500 litre barrels), where they were nurtured for 9 months prior to blending and bottling