Description
Technical Details
Harvest Date 8 March 2017 | Alcohol 14.3% | Standard Drinks 8.5
Wine Makers
Marc Scalzo and Jonathon Thompson
Maturation
Matured in 25% new and 75% 2yr – 5yr old seasoned French hogsheads for 20 months prior to bottling. The grapes are given a cool soak for 3 days then fermented out under 28c for the ten day ferment. Wine is left on its skins for 5 days.
Background
The cabernet sauvignon was the first variety planted in 1995 at Mt Pilot Estate. It was planted on two root stocks, Paulsen and Swartzman. The drought of 2005 – 2009 reduced the vines on Swartzman, however those planted on the Paulsen were able to survive for 5 years without irrigation in some of the hottest summers on record. A replanting program on a Ruggari rootstock has filled up the gap and set the vineyard up for adapting to dry seasonal conditions. The yields are very light with the vines cropping at 2500kg /ha. They are spur pruned with the west side of the canopy left to sprawl and the east side lifted with wires to let the morning sun in. As the vines age, the resulting wines have intensified with character, flavour and tanning structure.
Vintage Description
The 2017 vintage was remembered for the wet winter and spring rains always welcome at Mt Pilot, with the rain tailing off as December approached. Summer was a medium one with an average temperature with a few days over 40c. Yield 3 tonnes/ha reverting back to average for the vineyard with the spring soil moisture setting up the canopy to provide enough shade to protect the fruit. Some supplementary irrigation was added. Yields were generally 2500kg/ha our long-term average.
Wine Description
The Cabernet is a deep velvet burgundy colour with length and flavour. It has a full bodied concentrated palate with length, fruit sweetness and silky soft tannins, the vintage really exhibits the traditional cabernet notes of blackcurrant accompanied by green bell pepper, mint and tomato leaf. The Cabernet is really developing well with care and attention in both the vineyard and winery coupled with the use of fine French oak. It is recommended to be served with red meat such as fillet of beef, steak, venison or slow cooked lamb shanks.
Cellaring Potential
A Very Good Vintage to 2033, some cellaring will be rewarded.
