Planted on own roots on a northerly aspect with rows positioned east to west. Traditions of the past are a driving influence, dry-grown and hand-crafted from vine to wine. The ancient volcanic soil consists of red brown earth, ironstone, quartz, and schist layers over red clay and limestone. Annual rainfall averages 404 millimeters, with daily journals dating back to 1882.
The Cabernet Sauvignon & Refosco grapes grow in partnership covering less than a hectare. The Refosco vine cuttings were hand tendered for several years until yields could supply enough winegrapes to make a barrel or two. Refosco originates from northern Italy.
The season began with good winter rain that followed into spring. The soil profile retained moisture during budburst and throughout the growing season. Warm summer days but cooler than usual, supported a healthy vine canopy and enabled a good ripening season. Disease pressure remained low, aided by the cool evening breezes. An excellent vintage and will be regarded as one to remember.
Hand-picked wine grapes from cane pruned rods were transported onsite to the winery for de-stemming. Whole berries were co-fermented, and hand plunged for 10 days to maximize skin flavour and colour . The wine was then basket pressed and transferred to seasoned French oak barrels to mature for 24 months.
Blue fruits with a delightful jam character instantly lift from the glass, followed by aromas of cassis, violets, red liquorice, bramble and blackberry fruits. Dried herbal notes such as oregano with a hint of mint.
Tight and grippy tannin with a mouth-watering aromatic explosion of luscious, sweet red fruit. Herbal flavours with nuances of green peppercorns, followed by dark plum and jubes confectionary. The finish of velvety red fruit is delightful, it's generous and lingers.
Beef dishes, hearty vegetarian or soul food comes to mind as this wine craves companionship. Cheese plates with vintage cheddar (or smoked), blue cheese: the stronger the better! Decant 2-3 hours before consuming will only add more pleasure.
Residual Sugar: NA
Production: 35 dozen (750ml)
Cellar potential: 10+ years