This is a blend of 62% Cabernet Sauvignon, 32% Merlot and 6% Malbec from 2014 vintage. Full rich concentrated black cherries and black berry fruit flavours and fruitcake with underlying notes of tobacco and lots of dark chocolate. The taste is complex, smooth, soft textured and finishes smooth and balanced.
We had cool favourable conditions during the developing stages of the grapes with less wind than normal during December. During the ripening season from January to March we had a couple of days above 35°C which ripened the grapes very fast. In spite of this the wines turned lovely dry with minerally notes.
The grapes were hand harvested in the early morning hours and hand sorted in the cellar to the fermentation tanks. The mash on both the Cabernet and the Merlot was inoculated with mostly Anchor 372 yeast and one tank of Cabernet with Lallemand D21. The wine was pumped over the skin with aeration and punched down 4 x per day for the first part of the fermentation and after reaching 12°B only twice per day. The Cabernet and the Merlot received a full rack and return with aeration at 12°B. Total time spent on the skins did not exceed 15 days. Part of the press juice was added to the free run. The older vineyards did their malo-lactic fermentation in 30% new French oak barrels and 40% second and third fill barrels. The rest was older wood. The younger vineyard’s wines were only in older (mainly second fill) barrels for 12 months. We kept the individual blocks separate until prior to blending and bottling. When blending after 12 months in barrel, all barrels were tasted individually and marked for final destination. The Dombeya wines are smoother with a softer tannins structure and thus barrels are chosen that shows these characters. The blend is then further matured in only older barrels for another 6 months before a light fining and bottling.
Soil & Terroir:
All of the vineyards are on North facing slopes. The soils consist of rocky clay of 10 to 15 %, which give good water retention ability. Supplementary irrigation was used sparingly and on a needs basis during the growing season.
Alc.: 14.31 vol %
Total Extract: 34.5 g/l
Res sugar: 2.4 g/l
T.A.: 6.0 g/l
V.A.: 0.58 g/l