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Unseasonably warm temperatures led to vintage starting 10 days earlier than normal, with some vines showing reduced acidity. Rain in March reduced sugar levels for some fruit, but the extended ripening period led to perfect picking opportunities. Yields were good and quality high.
The vintage allowed for the all important even fruit set and thick skins. After picking and pressing the wine enjoyed extended maceration and was barrel fermented in both new and used French and American oak for 20 months.
Just before bottling the wine was fined, stabilized and filtered. The wine shows the benefit of optimally ripe fruit, both on the nose and the palate. The use of good oak, which is already fully integrated, adds complexity, yet leaves this very attractive wine, fruit driven. The finish is long, soft and pleasing.
Now 7 years old this Cabernet may be enjoyed now but with the benefit of careful cellaring it will give pleasure for the next 8 years. The mintiness evident in the wine’s youth has mellowed, but is still very much in evidence. Tannins have softened and the complexity, gained through aging adds an additional dimension to this terrific wine. Recommended Drinking up to 2016. Serve at 15ºC.
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