VARIETY 69% Cabernet Sauvignon, 27%Merlot, 4% Petit Verdot |
ALC/VOL 14.5% |
pH 3.64 |
TA 5.9 g/L |
VINEYARD North Block & Weightmans, Cordis Petit Verdot |
SOIL Gently rolling, gravelly hills of the Stevens Valley |
ORGANIC Sustainably farmed |
HARVESTED 29 March to 6 April 2018 |
OAK 12 months, new, two & three-year French oak |
CELLARING Up to 7 years |
COLOUR Medium dark red |
NOSE Red and dark berries, cocoa, violets and bayleaf |
PALATE Rich, smooth, generous, soft fine tannins, integrated |
FOOD MATCH Pizza, pasta, barbeques or cured meat platters |
VINTAGE Excellent budburst was followed by a beautifully warm November with great flowering and fruit set. Summer was quite mild with just a few hot days in December then cool, dry conditions. The warmer March weather saw the reds ripen beautifully and they were harvested under clear, sunny skies with ripe, concentrated flavours and excellent fine-grained powdery tannins. |
METHOD Fruit was de-stemmed but not crushed preserving whole berries, then fermented in a combination of open, static and concrete at below 27˚C with twice daily gentle hand plunging or pumpovers. Once pressed off skins, wines matured for 12 months in French oak with racking every three months to aid clarification then blended prior to bottling in June 2019
Please note some wines orders may take 2-5 days to prepare for shipment. |