Tasting Notes 2010
Vineyard : 100% Cabernet Sauvignon from the Rapel Valley cropped at an average of 6.5 tons per hectare (2.6 tons per acre).
Harvest : Harvest was carried out by hand between April 23rd and May 15th, 2010
Vinification : After being hand harvested the grapes were then crushed and destemmed to stainless steel tanks. The must was then warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 33ºC/91ºF. Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give a total of 20 days total skin contact). The wine was then pressed off skins and put to French oak barrels for 9 months during which time it was racked twice: once in the spring when it was first sulphured (following the completion of malolactic fermentation) and then once again shortly before bottling.
Tasting Notes : Bright ruby red in colour, on the nose this wine exhibits lifted notes of red currant, dark plum and bramble. In the mouth ample flavours of black cherry, cinnamon and espresso bean dominate. Rich yet elegant tannins impart fine structure and a long finish.
Wine Analysis :
