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Product Notes
Intense plum, cassis and dark chocolate flavours, with hints of the characteristic minty showing. Fine tannins with a long, mocha finish. Great to pair with roast lamb or game. Will reward cellaring for 8-12 years.
The 'Mint'
The most likely source of the “mint” character could be attributed to the airborne transfer from the Eucalyptus trees, which border this specific Cabernet Sauvignon Vineyard, to the grape berries. It is believed that the berries outer wax layer could adsorb Eucalyptol, a compound responsible for the aroma, released into the air by the trees. It subsequently becomes dissolved during the fermentation process, which takes place on the skins, inevitably giving the wine a “minty” character unique to this vineyard.
VITICULTURE
Varietal 100% Cabernet Sauvignon – clone 163; Root stock Mgt 101-14; Soil type Hutton – decomposed granite; Age of vines: planted in 1985
Plant density 3200 vines per hectare; Trellising Vertical hedge; Pruning 2-bud spurs every 15cm; Yield 5.951 t/ha
Irrigation: Supplementary drip
Vintage: Dry season with cool weather during the ripening period resulting in ideal conditions for production of elegant, well balanced wines
Picking date 4th of April; Grape sugar 24.26 °B; Acidity 5.20 g/l; pH at harvest 3.59
WINEMAKING
Yeasts: Natural occurring yeasts; Fermentation temp 27 °C
Method: De-stalked, hand-sorting of berries, crushed, pumped into a stainless steel fermenter, pumped over for 10 days, left for 6 days before pressing, racked to barrel for malolactic fermentation.
Wood maturation 18 months in barrel. 40% new French oak, balance in older barrels.
Residual Sugar 1.9 g/l; pH 3.85; Total acid 4.6 g/l; Alcohol 14.00%
