2006 Estate Cabernets
Tasting Notes
This wine shows fresh blackcurrant, violets and hints of smokey oak on the bouquet. The palate is medium weight with ripe blackcurrants, integrated charred oak and firm tannins on the finish.
Food Suggestions: If drinking now match with some piquant firm cheese at the end of the meal.
Harvest Details
Vinification Details
Bottling Details
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Harvest Details
|
| Variety |
100% Cabernet Sauvignon |
| Harvest Date |
19th April 2006 |
| Yield |
1.7 t/a |
| Beaume |
13.6 |
| Total Acid |
6.5 g/l |
| pH |
3.85 |
| Comments |
2006 was the earliest vintage on record in the Yarra Valley due to a very dry and warm growing season. This resulted in fruit with plenty of ripeness and richness and plentiful tannins providing structure. |
Vinification Details
|
| Fermentation |
The Cabernet was fermented in stainless steel in five parcels using different yeasts and maceration periods ranging from 29 days to 35 days. All batches were made using whole berry maceration and pumping over daily. |
| Yeasts |
61% BDX, 22% Natural, 9% ICV80, 9% Syrah |
| Oak Treatment |
Aged in 34% new oak for 18 months |
| New Oak |
Blend of Forests in France |
| Coopers |
Saint Martin, Bossuet, Sirugue, Jacques Garnier, Taransaud |
| Filtration |
Nil |
| Winemaker |
Sergio Carlei |
Bottling Details
|
| Bottling Date |
January 2008 |
| Total Production |
820 cases |
| Alcohol |
14% v/v |
| pH |
3.3 |
| Total Acid |
7.0 g/l |
