2015 William Randell Cabernet Sauvignon
Deep, inky red in colour. Lifted blackcurrant and blackberry on the nose with hints of eucalypt. The palate shows depth and power with generous pure Cabernet fruit and supple, long tannins. Balanced French oak adds some savoury spice to the wine. Will age well for many years.
Following harvest the fruit was crushed into a variety of small fermenters (4 to 6T in capacity). Fermentation was carried out at a warm temperature (25-28°). The ferments were manually pumped over to provide good control of tannin extraction. Each fermenter was treated as a separate parcel of wine and once dry was filled to French oak (40% new). Following malolactic fermentation the wines were racked and returned to the same oak. Parcels remained in barrel for an average of 18 months prior to blending. Only the best barrels from the multiple parcels were used to make the final blend. Once blended the wine was prepared for bottling.
2015 Vintage was characterised by a dry period extending from July to April, together with warmer than usual temperatures during Spring until mid January which advanced maturity on lower yielding vines. Mild temperatures from Mid January slowed maturities concentrating flavour and intensifying colour development.
Gold at 2017 International Wine & Spirits Competition
3 1/2 Stars at 2018 Winestate China Wine Yearbook
St Kitts, Milton Park
14.5 % v/v