Viticulture

The 2014 Cabernet is sourced from our Tunnel Hill Vineyard located in Forreston (just North of Gumeracha). Grapes were sourced from two blocks – Cabernet-West and Cabernet-East. Each year the low-yielding vines are shoot and bunch thinned and then handpicked to encourage flavour retention and colour intensity. We also use an open canopy rather than the usual Vertical Shoot position exposing the bunches to more sunlight and air movement to encourage flavour development.  The 2014 vintage was a relatively cool year with a large burst of tropical rain just at veraison producing fruit with definite cool climate characteristics.

Winemaking

Winemaking responsibilities rest with Mark Kozned plus the crew at Revenir Winery with special focus from Chris Parsons.  The grapes were cold soaked prior to yeast inoculation and then fermented in 0.5 to 4 tonne open fermenters for over 2 weeks with daily hand plunging prior to pressing. All pressings were combined with the free-run wine and transferred to French oak barrels for aging for up to 2 years.

The final wine exhibits a moderate red-brick colour with significant red hues on the edge. The wine displays striking cool-climate Cassis (red current), blackcurrant and red capsicum aromas on the nose. The palate displays a hint of dark fruits, cherry, plum and spice.  The moderately warm ripening period coupled with the late rains has seen the development of fine tannins which are supported by the strategic use of new and old French oak barrels. The wine is ready to drink now and will cellar well and reach its full potential in 10 to 15 years.