2017 Sandpiper Cabernet Sauvignon
Deep red with hints of garnet at the edge of the glass. Blackcurrant and liquorice fruit paired with subtle leaf and savoury spice on the nose. The palate is ripe and rich with balanced fruit and oak. Varietal flavours of cassis, nutmeg and plum lead to fine grained, savoury tannins.
Harvest was carried out at night. Once destemmed the fruit was pumped over 2 or 3 times daily depending on colour, tannin and flavour extraction. The must was pressed after 6-8 days, malolactic fermentation was carried out in tank prior to French oak mat-uration for 10 to 12 months depending on the parcel. Post blending minimal fining and filtration were used.
An above average wet spring and cooler than average summer temperatures led to a later start to picking than normal. This combined with a long and mild ripening period meant that our fruit developed to a beautiful level of maturity on the vine. This has led to outstanding flavours and perfumed, expressive wines. The colours are vibrant and tannins are silky with a fine savoury finish.
Bronze at 2018 New Zealand Wine Show
Bronze at 2018 Perth Royal Wine Show
17.5/20 – Raymond Chan
Dark, deep, black-hued ruby-red colour, a little lighter on the edge. The nose is elegantly concentrated and tightly bound with pure aromas of blackcurrant fruit with subtle notes of blackberries and cassis entwined with fresh and dark herbs, showing mint, unfolding a little menthol. This has clarity and definition. Full-bodied, the palate is elegant in proportion, but has depth, intensity and penetration of blackcurrant fruit with notes of fresh and dark herbs, mint and cassis. The fruit is underlined by moderate tannin extraction lending good structure and supple grip with integrated acidity, and the wine carries to a light, lingering finish of blackcurrants. This is an elegant Cabernet Sauvignon with blackcurrant, dark herb, mint and cassis flavours on a supple, fine-textured palate.
St Kitts, Milton Park, Kabininge