|2015 Cabernet Sauvignon|
A nose of brambles, berries and a hint of mint and wood smoke followed by mulberries, satsuma plum and spice on the palate. The wine has good length and is beautifully balanced between acid and tannins with the structure to age well.
92 Points (Halliday) "A lively, juicy cabernet with purple and black fruits encased in svelte tannins and spicy oak"
The obvious choice is a traditional lamb roast with plenty of dark gravy and roast potatoes. Slow braised lamb shanks or traditional spaghetti Bolognese. Try it with a stuffed and roasted field mushroom or a pot roast chicken. Works beautifully with any rich, dark, reduced savoury sauce. Enjoy!
2015 was a dream season for us. It was hot and dry. For once we weren't bothered by frost and all of our blocks produced above average yields of exceptionally good fruit. The CW44 clone block had been frosted badly in 2013 and we took this as an opportunity to remove the old cordon, which had a high incidence of eutypa, and retrain the vineyard from sucker shoots that would be free of the "dead arm" disease. This meant we had no crop to speak of in 2014 and in 2015 the block was still not completely retrained. We weren't expecting too much fruit but were pleased to end up with 1.5 tonnes from this small block when we hand picked on the 15th April. We also took two rows of our larger block 7B (Clone G9V3). The clones were picked into separate bins so they could be treated separately in the winery.
We picked our two Cabernet clones (CW44 and G9V3) separately and kept them separate in the winery. Once dry the wines were basket pressed to French oak barrels for maturation. The CW44 having the most structure half of it was matured in new oak for 15 months while the balance of the CW44 and all of the G9V3 were kept in old barrels. The wine was allowed to have 4 months bottle aging prior to release.
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