Sutherland Cabernet Sauvignon / Petit Verdot 2011
The dark fruit flavours and wild berries on the nose are a prequel to the refreshing sweet blackcurrant and ripe tannins the palate delivers.
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. 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 9 t/ha / Petit Verdot 6-10 t/ha|
|Vintage||Warm and dry vintage with wines of intense colour and fruit concentration across all red varietal.|
|Picking date||16th March (Cabernet Sauvignon) & 5th March (Petit Verdot)|
|Grape sugar||25.0 °B (Cabernet Sauvignon) & 25.0 °B (Petit Verdot)|
|Acidity||6.2 g/l (Cabernet Sauvignon) & 6.4 g/l (Petit Verdot)|
|pH at harvest||3.5 (Cabernet Sauvignon) / 3.4 (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, pressed and racked to barrel for malolactic fermentation. 18 months in 25% new oak, balance in older barrels. Wines were fermented separately.|
|Residual sugar||2.1 g/l|
|Total acid||5.1 g/l|
|Blend||80% Cabernet Sauvignon 20% Petit Verdot|
|Maturation||2015 - 2020|
The Current Range
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