Sutherland Cabernet Sauvignon 2016
The dark fruit flavours and cassis on the nose are a prequel to the refreshing sweet fruit and ripe tannins the palate delivers. The wine was aged in French oak barrels for 18 months and will reward cellaring.
Maturation
Good now, but will improve for 10 years.
Food Pairing
Red meat (especially game), strong cheeses.
Winemaker's Comments
The dark fruit flavours and cassis on the nose are a prequel to the refreshing sweet fruit and ripe tannins the palate delivers. The wine was aged in French oak barrels for 18 months and will reward cellaring.
All Vintages
Tasting Notes
Viticultural Practices
| Varietal | Cabernet Sauvignon |
|---|---|
| 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 | 7.9 - 10.5t/ha |
| Irrigation | Supplementary drip |
| Vintage | Moderate summer days with very little rain, resulting in ideal growing conditions for grapes. |
| Picking date | 4 March 2016 |
| Grape sugar | 24.1 - 24.5 Balling |
| Acidity | 5.27 g/l |
| pH at harvest | 3.37 - 3.41 |
Winemaking Practices
| 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, pressed and racked to barrel for malolactic fermentation. 18 months in 25% new oak, balance in older barrels. Wines were fermented separately. |
Wine Details
| Residual sugar | 1.64 g/l |
|---|---|
| pH | 3.32 |
| Total acid | 6.45 g/l |
| Alcohol | 14.5 % |
| Maturation | 2019 - 2029 |
The Current Range
Looking for an older vintage? Please contact us for more information.