2005 Cabernet Sauvignon
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TECHNICAL
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| Appellation |
Adelaide Hills, South Australia |
| Vintage |
2005 |
| Variety |
Cabernet Sauvignon |
| Harvest Date |
April 2005 |
| Harvest Maturity |
14.4° baume |
| Bottling |
January 2008 |
| TA |
6.8 gms per litre |
| pH |
3.59 |
| Alcohol |
14.3% |
|
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VINEYARD
The fruit for this wine was entirely estate grown at Johnston’s Oakbank
vineyard, nestled on elevated slopes about 400 metres above sea level.
It was carefully monitored by Winemaker Geoff Johnston and picked under
ideal conditions to ensure that optimum fruit flavour was captured at harvest. |
| |
WINEMAKING
The fruit is hung as long as possible to develop ripe fruit flavours in the Cherry, Plum spectrum with spice notes not dominant or over-riding. Vineyardmanagement is very important to keep the vine working to maximise the fruitflavour development.
On arrival at the Winery the fruit is crushed. Cultured yeast, SO2, tartric acid isadded as the fruit is being pumped to the fermentation tank. Each day for sevendays the fermentation is pumped over for approximately one hour and cooledwhen necessary. This phase extraction of flavour, colour and tannin takes placewhich gives the wine the all important concentration or weight to the wine.
At about one Baeume the fermenting wine is run off and pressed. After fermentationhas been completed, the wine is racked and centrifuged. The young wine ischecked by the winemaker and any additions are made prior to being put intoFrench Oak barriques. During the first twelve months the wine completedMalolactic fermentation (secondary bacteria fermentation) then sulphured up to protect the wine from oxidation and spoilage. After approximately two years in French Oak barriques the wine is blended and bottled. |
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TASTING
The 2005 Cabernet Sauvignon is of deep brick red colour. The nose exhibitsblackcurrant, mint, blackberry, cherry and a touch of licorice after maturing inFrench Oak for 3 years. The palate shows mint and blackberry coupled with richconcentrated ripe tannins and finishes full of flavour and balance. This 2005Cabernet Sauvignon will continue to develop with careful cellaring. |
2004 Cabernet Sauvignon
 |
TECHNICAL
| |
|
| Appellation |
Adelaide Hills, South Australia |
| Vintage |
2004 |
| Variety |
Cabernet Sauvignon |
| Harvest Date |
May 2004 |
| Harvest Maturity |
14.4° baume |
| Bottling |
June 2007 |
| TA |
6.6 gms per litre |
| pH |
3.44 |
| Alcohol |
14.3% |
|
| |
June 2007 |
| |
VINEYARD
The fruit for this wine was entirely estate grown at Johnston’s Oakbank
vineyard, nestled on elevated slopes about 400 metres above sea level.
It was carefully monitored by Winemaker Geoff Johnston and picked under
ideal conditions to ensure that optimum fruit flavour was captured at harvest. |
| |
WINEMAKING
The fruit is hung as long as possible to develop ripe fruit flavours in the
Cherry, Plum spectrum with spice notes not dominant or over-riding. Vineyard
management is very important to keep the vine working to maximise the fruit
flavour development.
On arrival at the Winery the fruit is crushed. Cultured yeast, SO2, tartric acid is
added as the fruit is being pumped to the fermentation tank. Each day for seven
days the fermentation is pumped over for approximately one hour and cooled
when necessary. This phase extraction of flavour, colour and tannin takes place
which gives the wine the all important concentration or weight to the wine.
At about one Baeume the fermenting wine is run off and pressed. After fermentation
has been completed, the wine is racked and centrifuged. The young wine is
checked by the winemaker and any additions are made prior to being put into
French Oak barriques. During the first twelve months the wine completed
Malolactic fermentation (secondary bacteria fermentation) then sulphured up
to protect the wine from oxidation and spoilage. After approximately two years
in French Oak barriques the wine is blended and bottled. |
| |
TASTING
The 2004 Cabernet Sauvignon is of deep brick red colour. The nose exhibits blackcurrant, mint, blackberry, cherry and a touch of licorice after maturing in French Oak for 3 years. The palate shows mint and blackberry coupled with rich concentrated ripe tannins and finishes full of flavour and balance. This 2004 Cabernet Sauvignon will continue to develop with careful cellaring. |
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