Upper Goulburn, Central Victoria
Harvest Baumé – 13.5
Total acidity – 7.3 g/l
pH – 3.37
Alcohol – 13.8% alc/vol
The grapes were totally destemmed and the whole berries were not crushed. They berries were transferred to open wood and stainless steel fermenters. The different vats were fermented with either natural yeast or cultured yeast to express different fruit aromas and flavours. The wine was pressed and transferred to new and used French oak for eighteen months, then blended and bottled. The result is a balanced wine of lovely fruit, oak tannins and acid with complex aromas and flavours. Such a wine will benefit from further aging over the next 7 to 10 years.
Lifted blue and blackberry fruits dominate the bouquet with cedar and varietal leafy nuances. Ripe and rich in flavour, the mixed fruits and earthy notes are framed by fine tannins and integrated French oak. The decomposed “granitic” soils contribute to the earthy notes, which add further richness and complexity to the wine. This is a classic Central Victorian Cabernet Sauvignon, ripe but balanced with persistent acidity and varietal character.
Tasting notes from 7/08/2020
"It's incredible how youthful this wine still is on the nose. Masses of blackcurrant, black cherries, with a touch of mint and red capsicum. Still very much primary with hints of cedar, dried violets, and tobacco indicating bottle age. The palate is full-bodied, acidity has softened slightly, and the tannins while still high are mellowed by time. The same primary fruit dominates the front palate, with a chocolate, vanilla, and charred wood on the very long finish. It is hard to believe that this wine is fifteen years old, should continue to develop well over the next five years, but it is in a fantastic spot at the moment"
*This wine is sealed under cork.
top of page
bottom of page