Flavours of blackberry and boysenberry are complimented by some spicy cloves and eucalypt in this very flavoursome and enjoyable Langhorne Creek wine. The palate is long, rich and full of sweet fruit and oak. There’s great weight, length and balance in this under priced Cabernet.
“Intense, moody, classic cabernet here, with mint, spice and the swampy chocolate mudcake that rich, black alluvium produces. No other region in Australia does this. Yet it’s still elegant, with cheeky athletic form, a touch of sooty wood and really good balancing acidity that makes that alcohol number look unlikely. Grand cabernet at a silly price, begging for juicy lamb cutlets.”
Philip White – The Advertiser, 17 May 2006
WINEMAKER: Rebecca Willson at Bremerton Estate
The Cabernet was harvested early in the morning to retain its fragrant freshness, crushed immediately, and transferred to an open-top fermenter. A yeast which would highlight the fragrance of the fruit was selected and added. The juice was gently pumped over the skins twice a day for eight days, with the fermenter’s temperature carefully controlled to maximize phenolic extraction from the skins while retaining the more delicate aromatics. After pressing, and separation from skins, the wine was stored in a temperature-controlled tank overnight to complete the primary fermentation. A malolactic bacteria was then added to stimulate the secondary fermentation, during which the harshly metallic malic acid of the grape converts to the milk-soft lactic acid. After overnight settling, the wine was transferred to a mixture of barrels, most of which were seasoned by previous use. After twelve months in barrel, the wine was bottled with minimal filtration.