Cabernet Sauvignon 2014
|A velvety Cabernet with blackberries, plums and balanced with soft oak.|
|Regional Appellation||Great Southern, Denmark, Western Australia|
|Grape Varieties||Cabernet Sauvignon 100% Estate Grown & Made|
|Oak Maturation||18 months 80% French & 20% Hungarnian Oak|
|Standard Drinks (750ml)||8.9|
|Additives||Contains sulphites. Produced with egg products. Traces may remain.|
|Release Date||May 2016|
|Cellaring Potential||Up to 10 years|
|The 2014 vintage for the reds started in the second week of April, which was slightly earlier than our average time for harvesting on the South Coast. The winter rainfall was average with mild temperatures. The summer temperatures were warm and unusually very dry with almost no rain whatsoever. These dry conditions required all the grapes to be harvested a little earlier. Birds were their usual hungry selves, so all vines were netted to prevent bird damage and disease. This resulted in clean, ripe and well balanced fruit. The fruit cropped an average of 2 tonnes per acre.|
Wine makers Anthony & Peter Buxton. Consultant: Michael Staniford.
Immediately after harvesting, the fruit was crushed and fermented to 32 ºC and over 8-10 days at maximum 26 ºC. The wine was basket pressed and racked every 3 to 4 months and matured on French and Hungarian Oak for 18 months. The equivalent of one third new oak barrels were used.
|Colour||Deep ruby red with a crimson hue|
|Nose||The complex aromas are of blackcurrant and blackberry.|
|Palate||A velvety wine where the fruit aromas compliment the raspberry and dark plum flavours. The complex palate has a touch of mocha with soft tannins and impressive length.|
|Cuisine||Roast beef; BBQ red meat; Braised lamb; Pasta; Coffee.|
|Serving Temperature||15-17 ºC|
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