Each year our Cabernet Sauvignon is named after a family member or family friend. This year our Cabernet Sauvignon is named ‘Rachael’.
Our 2003 Cabernet Sauvignon is a blend of 97% Cabernet Sauvignon and 3% Malbec. Picked in early April, the parcels of fruit for our Cabernet Sauvignon were crushed into small open fermentors. The wine was fermented at temperatures ranging from 18 to 24 degrees Celsius, and was pumped over four times a day. Near the end of primary fermentation, the wine was pressed and transferred into new French oak barrels to complete primary fermentation in barrel.
Following primary fermentation, the wine was racked and returned to oak where it underwent malolactic fermentation. When the wine had completed malolactic fermentation, the wine was racked again and transferred back into barrel. Our 2004 Cabernet Sauvignon remained in new French oak for a total of 21 months.
This wine has an intense rich crimson colour. The nose shows lifted primary characters of mulberry, blackcurrant, cassis and mint enhanced by toasty French oak influences. The palate is rich, restrained and powerful. The sweet red berry characters of the palate mirror the nose, while the tannins are well integrated and ripe. The wine finishes long and rich. Still tight and reserved, this wine shows amazing intensity and power.
This wine won a Gold Medal and the Trophy for ‘Best Cabernet Sauvignon’ at the 2006 Boutique Winemaker’s Show. This wine also won a Gold Medal at the 2006 Margaret River Wine Show Wine Show.