A little riper and more concentrated than it’s predecessors there is more intensity of dark berries this time with dusty blackberries and cedar and graphite to the fore. It is a beautifully textured wine with an impossibly long finish but has restraint and elegance inside its slender frame. The body is a little fuller and could be described as medium to full bodied. The balance and seamless nature is extraordinary given that it’s 100 % pure Cabernet Sauvignon.
The grapes for the dry grown Palladian Cabernet Sauvignon were especially selected from the best section of the vineyard and micro-managed to produce the very best quality for this wine. This involved shoot thinning laterals during the growing season, leaf plucking by hand and dropping bunches formed on the short shoots. The hand harvested bunches were then also individually sorted by hand prior to de-stemming cooled berries directly into new 500L puncheons for fermentation.
The handpicked fruit was destemmed before being passed through our must chiller reducing the temperature to 8 ºC for cold soaking. From the must chiller the fruit went into 500 Litre French Oak Puncheons with large 300mm lids to allow plunging and placed on rollers to allow rotation and wetting of the cap. The wine was not inoculated with yeast to allow the native indigenous yeast to ferment the wine. Throughout fermentation the wines were plunged and rolled daily ensure the cap is fully broken up.
The wine was left on skins for 40 days post fermentation.
100% Cabernet Sauvignon