Cabernet Sauvignon 2021

Vintage 2021

Varietal Cabernet Sauvignon (100%)

Appellation Margaret River

Harvest Date 22 March 2021

Alcohol 14.6%

Acid 5.85 g/L

pH 3.64

Residual Sugar

Fermentation Open fermenters, then 18 months in French oak barrels, 30% new

Bottling Date 6 December 2022

Winemaker Notes In this vintage we separated the Cabernet Sauvignon into three vineyard blocks. Firstly, the north block which is tucked away in the northwest corner which has the richest soil profile of the three. Cabernet south one, which is the long rows below the South chardonnay block. This would now be the premium Cabernet block given there is less shadow and less eucalypt characters from the trees on Caves Road. The Cabernet south two block includes the rows around the entrance drive and finish at the fence on Caves Road.

Organic yeast strains are added to the must and the juice is fermented on its skins for 14 days. The skin cap on top of the fermenting must is manually plunged or saturated with its own wine with the use of a pump twice per day. Once the wine has almost finished fermenting, it is pumped off its skins and the skins are pressed out then transferred to the same tank. All the individual wine batches are kept separate until the final blending prior to bottling. On the same day Malolactic bacteria is added to the fermenting wines in preparation for the wine being transferred to barrels on the next day.

Once the wine is safely fermenting in barrels, they are moved to a warming room to complete the fermentation processes. The completion of the fermentation processes in barrel develops a soft structural mouthfeel in the wine and is important in creating its style. The oak selected for the Cabernet Sauvignon develops structure to the wine and creates its own individual characters from the interaction with the already present fruit and tannin components.

Once the wine has finished fermenting, the Cabernet Sauvignon is racked off its lees soon after fermentation is complete. Then returned to barrel and matured for another 18 months.

The wine was then racked out of barrel, lightly fined with egg whites and filtered in preparation for bottling.

Production 265 dozen