2008 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 |
86% cabernet sauvignon, 14% merlot |
| Harvest Date |
16th and 26th March 2008 |
| Yield |
1.5 t/a |
| Beaume |
13.5 |
| Total Acid |
6.5 g/l |
| pH |
3.85 |
Vinification Details
|
| Fermentation |
Batch1 (55%) was fermented over 10 days, and batch 2 (45%) was fermented in stainless steel over 9 days. Following fermentation the wine was held on skins for a further 18days. All batches were made using whole berry maceration and were plunged twice daily. |
| Yeasts |
Natural |
| Oak Treatment |
Aged in 28% new oak over 19 months |
| New Oak |
Blend of Forests in France |
| Coopers |
Saint Martin, Bossuet, Sirugue, Jacques Garnier, Taransaud, Chateau Ferre |
| Filtration |
Cross flow filtration |
| Winemaker |
Ray Nadeson |
Bottling Details
|
| Bottling Date |
17th February 2010/td>
|
| Total Production |
323 cases |
| Alcohol |
13.5% v/v |
| pH |
3.46 |
| Total Acid |
6.6 g/l |
