2017 William Randell Cabernet Sauvignon
The deep red colour with purple hues of this wine draw you in. The nose is brimming with notes of fresh blackcurrant intertwined with complexing savoury spice. The palate has an integrated French oak influence with notes of toasty cedar accompanied by further notes of briary fruits. A wine with great depth and drive.
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.
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 2019 New Zealand Wine Show
St Kitts, Milton Park