2008 Cabernet Sauvignon on Heatherdale Shale Soil
Medium to full bodied with typical Cabernet Sauvignon characters, roasted capsicum, red currant and cedary oak. The wine has good ripe berry fruit but is also quite complex with some greener notes such as cut fresh herbs and asparagus. The wine has firm tannins and good structure to ensure it goes well with rich food.
The grapes are crushed and destemmed into open fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25 degrees celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into a mix of French and American oak to mature.
20 months in new tight grain French and American Hogsheads.
2008 was a very warm year with harvest being completed in a very short period. The resultant wines from the vintage reflect the growing conditions with loads of upfront fruit and rich mouthfeel, meaning wines from this vintage will have a great deal of ageing potential as well.
Up to 10 years.
James Halliday - May 2011
93 Points - Very good colour, full crimson-purple; hand plunged, open-fermented and matured for 20 months in new and French and American hogshead; a remarkable achievement for the vintage, although the presence of some green olive notes suggest the fruit may have not been 100% ripe; the flavours are intense, the tannins appropriately firm, and the oak not overly intrusive. Drink to 2028.