2011 Milton Park Cabernet Sauvignon
The colour is a deep red. Raspberries and blackcurrant are obvious on the nose, these combine with subtle spice and oak character. On the palate soft round tannins and nice length of flavour ensure this is a fine example of South Australian Cabernet Sauvignon.
The grapes are crushed and de-stemmed into open fermenters. Yeast is addedimmediately 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 celcius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing. A small amount of French oak is used to increase complexity. The wine is bottled young to retain the intense upfront fruit characters.
This vintage had a cool, slow ripening period which has in turn produced elegant red wines.