Oak Maturation :: The wine was matured for approximately
18 months in 225 litre oak barrels, 35% of the barrels were new
and mostly French Barriques with the balance being previously
filled French and American oak.
Vintage Conditions :: The 2009 harvest was preceded by a
brief four day blast of near record high temperatures, however,
the healthy canopies shielded fruit including Cabernet Sauvignon
from any major damage stress. Cooler temperatures and mild dry
conditions followed providing a long slow ripening period, enabling
harvest of Cabernet Sauvignon at near optimum maturity.
Cabernet Sauvignon wines of the vintage have excellent colour,
ripe generous flavours and fine lingering tannins.
Cellaring Potential :: Medium to long term, 8 to 12 years.
Food Matching :: An aged porterhouse cut served with potato
galette and wild mushrooms, finished with a rich reduction would be
an ageless accompaniment to this regal variety, Cabernet Sauvignon.