After a wet winter and dry spring things started moving quickly in McLaren Vale. Calm and smooth ripening prevailed after the fortunate relenting heat in January. The end of January brought with it rain, which helped to balance out the berry development and thus retaining the natural acidity. Luckily, disease pressure was low to non-existent due to cool evenings and the strong sea breeze.
This Sangiovese Cabernet is a blend of two parcels from two small vineyards in the Willunga foothills area of McLaren Vale. Fermented in open top fermenters, the Cabernet was kept on skins for 10 days, while the Sangiovese remained on skins for 30 days. This allows the tannins to integrate and soften, while still providing length and structure.
The parcels were kept separate until final blending prior to bottling.
Harvested: Cabernet - 24th February 2015 / Sangiovese – 6th March 2015
Alcohol: 14%, pH: 3.46, TA: 6.35, GF: 0.8g/L
Varieties: Sangiovese 50%, Cabernet 50%
Bottled: 10th May, 2016
Oak Treatment: Matured in seasoned French oak for 10 months
Region: McLaren Vale, SA