The grapes for The Cabernet Sauvignon are sourced from 30+ year old vines in Langhorne Creek located on true ‘floodplain’ soils. Cropping levels from this location are always very low; in 2016 the yield was less than two tonnes an acre.
The Cabernet Sauvignon grapes were crushed and destemmed prior to a 30 day fermentation using natural yeasts. Firm pressing were separated (which go to The Shiraz Cabernet) and the free run/light pressing component was racked to wood pre-MLF. Maturation is in 50% new and 25% one and two year old French barriques over a period of 20 months. Two rackings and regular topping are the only time the wine is disturbed after malo completion. Bottling date is determined when the tannin and oak balance feel right, with a further 6 months spent in bottle prior to release. The traditional approach used to make The Cabernet Sauvignon precludes the use of the additives and fining agents such as tannins, enzymes, egg, fish or milk products. Bottled unfined and unfiltered in November of 2017.
Deep red in colour crimson to the hues. The intense aromas offer blackberry and currant notes with nuances of mint and cedar adding complexity. A medium weight style on the palate showing luscious dark red fruits in concert with thyme notes. Long persistence in the mouth showing a hint of toasty oak with refreshing acidity and supporting tannins on the finish. Best from 2020 to 2035.
Alcohol – 14.0% by volume Residual sugar – < 1.0 g/L
Total Acidity – 6.46 g/L Volatile Acidity – 0.74 g/L
pH – 3.60 Sulphur Dioxide – 94 mg/L Total; 31 mg/L Free