The soil is deep ripped before planting. Vines are spaced at approx one metre, with around 20 buds per vine, and hedged trellised, exposing the grapes to the sun to achieve maximum ripeness.
They are cane pruned one year in four followed by three years of spur pruning. Red wine grapes are planted on heavy clay soil with pieces of limestone present in the soil.
The wine is fermented in open stainless steel fermentation
tanks. 20-22 Degrees Celsius. Cap pumped over and plunged. Pressed
It has been aged in new,
one and two year old American oak Hogsheads which were seasoned
and coopered in Europe.
Winemakers Tasting Note
The 2010 Cabernet Sauvignon is ruby in colour and presents with lifted mint and berry on the nose.
There are strong berry and mint flavours obvious on the palate, which is rich and full, with hints of integrated oak. It is balanced and has a lingering finish.
A great companion wine for roast, and slow cooked meat.
It can be consumed now, and will reward medium term cellaring.