Sutherland Cabernet Sauvignon / Petit Verdot 2009

This blend was aged in French oak barrels for 18 months. The wine is packed with dark fruit flavours, and shows a pleasant spiciness on the palate. There is a refreshing sweet blackcurrant finish. Will reward cellaring.

Maturation

Good now, but will improve for 5 years.

Food Pairing

Red meat (especially game), strong cheeses.

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Tasting Notes

Varietal Cabernet Sauvignon / Petit Verdot
Root stock 101-14
Soil type Tukulu / Glenrosa
Age of vines Planted 2005
Plant density 2300 vines/ha
Trellising 7 wire Perold with moveable foliage wires
Pruning Spur
Yield Cab Sauv 9.5 t/ha / Petit Verdot 7.2 t/ha
Irrigation Supplementary drip
Vintage Like 2008, there was a late start to the 2009 harvest. Long, moderate to dry warm spells led to near perfect ripening conditions. Possibly one of the best vintages to date.
Picking date 17th March (Cabernet Sauvignon) & 9th March (Petit Verdot)
Grape sugar 25.2 °B (Cabernet Sauvignon) & 25.7 °B (Petit Verdot)
Acidity 4.8 g/l (Cabernet Sauvignon) & 6.8 g/l (Petit Verdot)
pH at harvest 3.52 (Cabernet Sauvignon) / 3.45 (Petit Verdot)
Yeasts Natural occurring yeasts
Fermentation temp 28 °C
Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 7 days, left for 3 days before pressing, racked to barrel for malolactic fermentation.18 months in 40% new oak, balance in older barrels. Wines were fermented separately.
Residual sugar 1.5 g/l
pH 3.66
Total acid 5.9 g/l
Alcohol 14.92%
Maturation 2010 - 2015

This blend was aged in French oak barrels for 18 months. The wine is packed with dark fruit flavours, and shows a pleasant spiciness on the palate. There is a refreshing sweet blackcurrant finish. Will reward cellaring.

All vintages:

2011, 2010, 2009, 2008