Cabernet Sauvignon 2018
Wine Club Exclusive
November 8th - 26th, 2018
A medium bodied, ruby red wine abundant with aromas of black current, fresh cedar, and decadent caramel. A sour cherry flavour is introduced first to your palate, followed by flavours of lapsang tea and gentian flower.
The 2018 growing season was similar to 2017. Spring started off slowly and was wetter than average. 2018 found the vineyards two weeks behind our normal bud burst. Once the warmer weather arrived mid-spring, it caused the above average snow levels in the mountains to melt rapidly resulting in another year of flooding. The flooding did not wash any topsoil away and, after a challenging start, the end of spring weather conditions was perfect for an ideal fruit set. Once summer arrived, it was hot and dry which tested our vineyard crews to pay close attention to irrigation regimes and leaf-to-fruit ratios. The vineyards soaked up the summer sunshine; meticulous farming and careful yield management allowed the grapes to fully ripen on the vine. September was wet. After each rainfall, the tractors were driven down the vineyard rows to blow the water off the vines and fruit ensuring there was no opportunity for mold to develop. A beautiful autumn saw the perfect weather to allow the fruit to catch up after a wet September.
88% Cabernet Sauvignon, 6% Merlot, 5% Cabernet Franc, 1% Malbec
Each of the component Cabernet Sauvignon vineyards were hand picked. After destemming, the berries were hand sorted again to ensure that only perfect fruit was included in the ferment. The berries were crushed and held cold for four days, giving the wild indigenous yeasts a chance to begin fermentation. During fermentation, hand plunging the must and the judicious use of pumping over ensured the optimum level of tannin extraction. The wines from each vineyard were kept separate in both new and old French oak barrels for 18 months. The Cabernet Sauvignon further developed in the bottle for 18 months in our cellar prior to release.
Food Pairing Notes
This medium tannin wine is destined for a ribeye steak or roasted shallot and sunchoke dish.