2016 CABERNET MERLOT
Serious concentration of both fruit and tannin is evident in the wines of 2016, due in part to the unusually dry conditions. Cassis, blood plum and dark chocolate are all front runners here. These follow to the palate and together with some allspice, red fruits and liquorice conspire to form a delicious, balanced and approachable drink. Fine fruit tannins sit alongside more structured, judiciously balanced French Oak tannins, helping shape the palate. Fine, natural acidity helps pull all these elements together and solidify its length. Terrific drinking now, but will no doubt enjoy cellaring as our wines often do.
Halliday 90 points
70% Cabernet Sauvignon
30% Cab Franc/Merlot
This wine was destemmed only into open fermenters and cold soaked for about 1 week. Partially (there was more than 1 fermenter) inoculated with neutral PDM yeast and hand plunged throughout fermentation. Pressed and racked to tank to undergo Malolactic fermentation prior to being barrelled to 100% French Oak, comprising less than 15% new oak. It spent 12 months in this wood prior to blending to tank. Settling for 2 months and bottled in October 2017. Not fined with any agent. No added acid. Filtered prior to bottling.