Vintage & Viticulture

This vintage had great weather conditions that gave us beautiful, ripe, clean Cabernet Sauvignon fruit. Mild winter was greatly welcomed after the harsh winters of previous years. Spring weather was quite varied but in the end was average. By mid may the tone had been set for a warm dry season. Timely irrigation and canopy management played critical roles in ensuring grapes could uptake all the required nutrients from the soil and ripen fully. Fall continued with the warm dry pattern that made for a great year.

Winemaker’s Notes

The juice underwent fermentation on its skins for 14 days, using selected yeast. Oak barrel fermentation and aging in French and Hungarian barriques for 24 months adds complexity to this rich red wine. This wine also underwent complete malolactic fermentation.

Tasting Notes

A deeply coloured wine with a complexity of aromas, including intertwining notes of spice, blackberry and cocoa that will evolve with cellaring. Pair with roasted leg of lamb, rib eye, bone-in with wild field mushrooms or strong cheeses.