A bouquet of dark fruits, with fruit cake, plums and prunes. Also evident are hints of eucalyptus with oak aromas of vanilla, caramel and roasted nuts. Lovely acidity with soft fine grainy tannins.
Yet to be released
The fruit for this wine was sourced from the medal-winning Kirribilly Vineyard in the North-Eastern foothills of the Clare Valley. With an elevation of 450 metres on eastern-facing slopes, the fruit for this wine was grown on deep red loam and quartz volcanic rock, making it one of the best sites in Clare to grow Cabernet Sauvignon.
2017 produced one of the latest-ripening vintages of the last decade. Heavy spring rain continued through to the start of summer, delaying the ripening process by almost a month. This resulted in a satiated soil profile, leading to greater vine growth and consequentially more fruit shading. The autumn period was remarkably dry, allowing ripening to proceed without disease pressure. The overall result was good yields, elegant wine structure and distinct varietal flavours.
Prior to fermentation the fruit received a cold soak in open top fermenters. The ferment was regularly pumped-over to maximise colour, flavour and tannin extraction from the skins. The wine was gently pressed off to a selection of 25% new French oak and 75% seasoned French oak hogsheads, spending a total of 20 months in oak..
The wine is a deep, vibrant red with a bouquet of dark fruits – black cherry and boysenberry. On the palate there are flavours of fruit cake, plums, prunes and hints of eucalyptus, along with secondary aromas of vanilla, caramel and roasted nuts. A classic Cabernet line of lively acidity is accompanied by soft, well-rounded tannins.