Vineyard founder Keith Hentschke went against the grain when selecting three hillside sites to plant Cabernet, and the risk has paid off.
100% Estate grown Cabernet Sauvignon.
Cabernet Sauvignon Tasting Notes
The fruit from our three Cabernet blocks were blended to create this wine. All blocks have shallow clay over limestone soils, easterly aspects, a gentle slope with a north-south orientation.
The 2016 calendar year leading up to the 2017 vintage produced the wettest winter for 20 years! This rainfall and associated cooler weather cond itions resulted in a delightful slow development across the growing season with flowering and subsequent fruit set 2-3 weeks later than recent vintages. Warm and consistent conditions followed with vines balanced and happy heading towards Christmas. A return to cool weather and rainfall continued the trend of slow development with veraison kicking off 4 weeks later than expected. After one last summer drop of 50mm in early February we got the weather we were looking for with dry conditions and good ripening throughout harvest. The vintage conditions have created outstanding flavour development and natural acidity with the resulting wines showing great poise and balance.
A combination of techniques including whole bunch addition and extended maceration were used to ensure complexity and varietal balance. The wine was pressed into a combination of new (10%) and old French (90%) oak, where it underwent secondary fermentation. The wine was matured in oak for a total of 10 months. - Winemaker, Andrew Quin
Herbaceous characters of mint, capsicum, tomato leaf combine with rhubarb, plum and Campari like bitter orange to create a nose that is both varietal and vibrant. The palate begins with grippy tannins that lead to a mid-palate filled with sweet fruit and rosemary. On the back black cheery and choc mint intermingle with grippy tannins providing a long finish. Freshness and vibrancy the key to this style.