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

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.