Region: Yarra Valley
Appearance: Vibrant dark red with garnet edges.
Bouquet: Fragrant leafy characters with dark chocolate, black fruits, spice and herb.
Palate: Medium weight, full but savoury with fine tannin, a touch of undergrowth and prominent rusticity.
Suggested Cuisine: Gourmet pizza or gnocchi with rabbit ragu.
General Characteristics: Dry / Medium Bodied
Cellaring: Five to fifteen years in good cellaring conditions.
Vintage Conditions: The 2012 growing season is arguably the best Cabernet growing season seen in the Yarra Valley over ten years. Not bad for Sangiovese either. Mid autumn ripening, lots of time for tannin development, beautiful aromas and flavours at moderate alcohols. Fruit was hand picked in the cool of the morning.
Winemaking: Cabernet Sauvignon was planted in 1990 and the Sangiovese in 2003. Cabernet is cane pruned and later shoot thinned to 18 bunches per vine. Sangiovese with higher planting density is pruned to six bunches per vine. Yarra Valley soils are quite old and weathered and often lack natural tannin that typical clarets have in abundance. Sangiovese is included in the blend to give some natural tannin and savouriness. Fruit is destemmed, partially crushed and tipped into closed 14 tonne fermenters. The fruit undergoes natural fermentation and once fermenting, is kept at a minimum of 25°C and kept on skins for roughly 30 days. The wine is pressed, settled overnight and gravity filled to new and used casks where it matures at 16°C for 14 months.
Wine Analysis: Alc/Vol: 13.0% pH: 3.63 TA: 6.15g/L
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