Tasting Notes 2009

Vineyard : 100% Cabernet Sauvignon from the Rapel Valley cropped at an average of 9 tons per hectare (3.6 tons per acre).

Harvest : Harvest was carried out by hand between April 25th and May 12th, 2009

Vinification : Following harvest the grapes were destemmed and then crushed to tank. The must was then warmed and inoculated with selected yeasts and fermented during 10 to 15 days with temperatures peaking at 30ºC/86ºF. 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 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 currant, plum, leather and dark chocolate. In the mouth opulent flavours of boysenberry, cinnamon and espresso bean dominate. Ample yet well rounded tannins impart fine structure and an elegant finish.

Wine Analysis : Alcohol: 14.3%, pH: 3.66, Total Acidity: 5.3 g/L , Residual Sugar: 3.4 g/L, Volatile Acidity: 0.56 g/L