2013 Cabernet Sauvignon Estate Reserve
94% Cabernet Sauvignon 6% Petit Verdot
Dark berries on the nose interwoven with hints of oak. With aeration you get more bitter chocolate and espresso tones, very typical of a young Cabernet. The wine is quite fresh and vibrant with good acidity keeping the noticeable tannins in check. Flavors are predominantly dark with plum and blackberry. This wine is more about understated power and finesse, more similar to the 2007 and 2009 vintages. With a few years in the bottle it should turn into a classic style of Cabernet, soft, silky and wonderfully complex.
The gold ribbon Estate Reserve label is an endorsement on our part of what we believe is the best expression of a varietal that we could possible make. They are always naturally fermented and un-manipulated reflecting the character of the vineyard versus the winemaker. In terms of ageing, our reserves are designed to age and improve with time, generally requiring several years for them to reach their true potential.
After picking and cold storage, the fruit was de-stemmed and hand sorted before being transferred to open top tanks. The tank was slowly warmed up with primary fermentation taking place using native yeast. During the course of fermentation, the tanks were punched down every 2 hours initially and then 3 times daily. Fermentation was completed in three weeks after which point the wine was separated from the skins. We decided to add the press wine to the free wine, with all the wine then being barreled down for maturation. Secondary fermentation took place in barrel, again this occurred naturally and was completed in late April 2014. 70% of the wine matured in 3-year old 500L French Oak barrels, with the remainder of the wine maturing in 2-year old 225L American barrels. The barrels were stirred once a month to incorporate the lees into the wine. The wine was racked and blended together one week prior to bottling and given a light filter to remove any sediment.
316 cases produced.