COLOUR
Deep red with scarlet highlights.
BOUQUET
Cassis fruit with hints of mint make this wine a definitive Cabernet Sauvignon. Hints of vanilla, cinnamon and mocha from oak maturation have augmented the fruit and contribute complexity.
PALATE
The palate, with excellent blackberry fruit flavours within a medium bodied structure, has a beautiful persistence and long, soft tannins.
FOOD SUGGESTIONS
Venison, Beef Wellington, rich pasta.
CELLARING POTENTIAL
Appealing on release and has sufficient structure for 6-8 years of cellaring.
WINEMAKING NOTES
The fruit selected for this wine comes from four vineyard blocks to the south of the McLaren Vale township. Following fermentation on skins for 6-7 days, the wine was pressed and a proportion allowed to complete fermentation with new French Oak. Our philosophy is to augment, rather than dominate, the fruit with oak and to produce a wine with elegance and good palate length.
BACKGROUND INFORMATION
Named after the picker’s hut at the front of the property, our Hut Block vineyards are planted on sand and black clay loam soils over a substructure of clay. We think that the intensity of our Cabernet Sauvignon can be attributed to these soils, while the mild maritime climate of McLaren Vale, in which cool evening and night breezes from the gully winds moderate the day time temperatures, suits this variety. Our emphasis is on low yielding vines that are pruned and trained to allow dappled light to reach the fruit zone to slow ripening and enhance aroma and flavour.
OAK TREATMENT
100% for 14 months. 21% New French, 12% One year old French, 67% 2-4year French and American
