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We have two very small blocks of Cabernet Sauvignon and one of Merlot, planted in 1971 and 2001.
All blocks are harvested by hand, but handled together as a ‘field blend’ when the fruit reaches the winery - the blend is typically 85% Cabernet Sauvignon and 15% Merlot.
Fruit is chilled overnight before gentle de-stemming to one or two small open fermenters. Fruit is cold soaked for 24 hours before fermentation commences (combination of wild and selected yeasts). Ferment management is also gentle, with a combination of twice daily punch-downs or pump-overs for optimal tannin extraction. Wine is on skins for a total of 14 days before gentle pressing to 300 or 500 litre french oak vessels (25% new) for completion of alcoholic and malolactic fermentation, and approximately 14 months maturation.
2023 was a challenging vintage, with a cool and very wet Spring resulting in very high disease pressure and low yields due to poor flowering conditions. Summer was warm and dry, with very cool nights, allowing for very slow ripening and one of the latest vintages in recent times. We were very lucky to ripen these late varieties before the onset of Autumn rain.
Wines are particularly elegant, expressive and concentrated with elevated perfume and finesse.
Halliday Wine Companion - Philip Rich - 95+/100
‘…A medium, bright ruby red. Subtle aromas of perfectly ripened cherries, red plum, dried roses and a little cedar from the oak, which is already perfectly integrated. The palate is vibrant and elegant and the tannins silky and finessed. A lovely, medium-weighted red to drink now and over the next decade at least.’
We have two very small blocks of Cabernet Sauvignon and one of Merlot, planted in 1971 and 2001.
All blocks are harvested by hand, but handled together as a ‘field blend’ when the fruit reaches the winery - the blend is typically 85% Cabernet Sauvignon and 15% Merlot.
Fruit is chilled overnight before gentle de-stemming to one or two small open fermenters. Fruit is cold soaked for 24 hours before fermentation commences (combination of wild and selected yeasts). Ferment management is also gentle, with a combination of twice daily punch-downs or pump-overs for optimal tannin extraction. Wine is on skins for a total of 14 days before gentle pressing to 300 or 500 litre french oak vessels (25% new) for completion of alcoholic and malolactic fermentation, and approximately 14 months maturation.
2023 was a challenging vintage, with a cool and very wet Spring resulting in very high disease pressure and low yields due to poor flowering conditions. Summer was warm and dry, with very cool nights, allowing for very slow ripening and one of the latest vintages in recent times. We were very lucky to ripen these late varieties before the onset of Autumn rain.
Wines are particularly elegant, expressive and concentrated with elevated perfume and finesse.
Halliday Wine Companion - Philip Rich - 95+/100
‘…A medium, bright ruby red. Subtle aromas of perfectly ripened cherries, red plum, dried roses and a little cedar from the oak, which is already perfectly integrated. The palate is vibrant and elegant and the tannins silky and finessed. A lovely, medium-weighted red to drink now and over the next decade at least.’