Harvesting occurred at optimal ripeness when the grapes were between 25–26° Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulphur were used to protect the grapes from oxidation during transportation. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for colour extraction. Fermentation lasted between 4 and 6 days at 22–25°C.The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels, 20% of which was new and the rest second and third fill. The barrels comprised of 100% French oak. Barrel maturation lasted for 15 months during which the wine was racked only once.
The grapes were sourced from a selection of granite and sandstone soils. Soils are free draining and have excellent water-retention properties. Minimum irrigation.
Bud break was 7 to 10 days earlier compared to the 2019 vintage, giving rise to earlier flowering and harvest. Good widespread rains at the beginning of November had a very positive effect on set and was a contributing factor to a better season.The cool summer conditions gave the 2020 season a start with a slower ripening period and grapes reached phenolic ripeness with good acidity and lower pH levels.
Fresh Grilled Tuna
Rack of Lamb
Varieties: 100% Cabernet Sauvignon
Harvest Date: March | Vintage: 2020
ALC: 14.5% | RS: 3.5g/l | pH: 3.62 | TA: 6.09g/l