Growing: season Fruit for this wine was selected from 25 year old vines. The season was dry early allowing for balanced growth, followed with above-average rainfall in February. The vines were cane and spur pruned, as part of ongoing trials on the vineyard to access the best method for producing premium cabernet fruit. Due to the dry conditions at the beginning of the season berry size was small and we achieved a meagre yield of 4 tonne to the hectare resulting in increased flavour density in the fruit. The fruit was harvested late in the season however was not affected by the late-season rainfall.
Winemaking: This wine is made using only the finest parcels of fruit selected from low yielding vines. Gentle crushing is followed by transfer to the open fermenters where it is cold soaked for 36 hours. Must is then warmed up to 24 C and inoculated with FX10 yeast. Fermentation took place over nine days with hand plunging every 8 hours. The must was then transferred to the basket press and pressed off at 3 Baume before being transferred to French oak and seeded for MLF. Following MLF the wine was racked, stabilised and returned to barrel for maturation for 12 months. The wine is then bottle aged for three months prior to release.
Taste: The Family Reserve Cabernet receives special treatment in the winery, with traditional hand plunging, extended skin contact, and 12 months maturation in French oak. This has resulted in a complex, full-bodied wine with excellent balance and structure. The blackberry, violet, and chocolate aromas are supported by a smooth, silky palate which will continue to develop in the bottle over time.
Vintage | 2015