Sutherland Cabernet Sauvignon / Petit Verdot 2010
The dark fruit flavours and wild berries on the nose are a prequel to the refreshing sweet blackcurrant and ripe tannins the palate delivers. A real berry bomb.
Good now, but will improve for 5 years.
Red meat (especially game), strong cheeses.
This blend was aged in French oak barrels for 18 months. The dark fruit flavours and wild berries on the nose are a prequel to the refreshing sweet blackcurrant and ripe tannins the palate delivers. A real berry bomb. Will reward cellaring.
|Varietal||Cabernet Sauvignon / Petit Verdot|
|Soil type||Tukulu / Glenrosa|
|Age of vines||Planted 2005|
|Plant density||2300 vines/ha|
|Trellising||7 wire Perold with moveable foliage wires|
|Yield||Cab Sauv 4.0 t/ha / Petit Verdot 3.5 t/ha|
|Vintage||Dry, moderate to warm vintage with wines of intense colour, fine tannins and fruit concentration.|
|Picking date||19th March (Cabernet Sauvignon) & 7th March (Petit Verdot)|
|Grape sugar||25.0 °B (Cabernet Sauvignon) & 25.25 °B (Petit Verdot)|
|Acidity||5.11 g/l (Cabernet Sauvignon) & 7.2 g/l (Petit Verdot)|
|pH at harvest||3.68 (Cabernet Sauvignon) / 3.55 (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.|
|Production||23 166 bottles|
|Blend||71% Cabernet Sauvignon 29% Petit Verdot|
|Residual sugar||2 g/l|
|Total acid||5.7 g/l|
|Maturation||2014 - 2020|
The Current Range
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