Tasting Notes

Vintage Guide

The 2006 vintage was almost ideal for Cabernet based blends, but particular care had to be taken to ensure full physiological ripeness. Cooler weather meant longer hang time and slower ripening. The crop was very healthy due to brisk South Easterly sea breezes.

In The Vineyard

All the vineyards were green harvested during veraison to reduce yield, increase concentration and fruit definition. Very cool summer temperatures meant longer hang time and slower ripening. The crop was healthy due to the ever- present prevailing South Easterly sea breezes. The fruit from each vineyard was harvested in small lots and fermented separately to monitor vineyard expression

In The Cellar

The Cabernets were given quite lengthy macerations to ensure complete extraction of the perfectly ripe fruit, but the Merlot was given even longer post fermentation maceration to encourage complete polymerization of complex tannins and add a broad, juicy and silky texture to the blend as a whole. Malolactic fermentation was completed in barrel for 6 months before assessment and assemblage.

Wine Maturation

The wine spent a total of 20 months in 70 % new French Nevers oak with 30 % 2nd fill Nevers and Alliers barrels. Aging potential is 15 – 20 years, provided wine is stored in ideal cellar conditions