2016 Cabernet Sauvignon (Estate Grown)
technical detailsHarvest Date 15 March 2016 | Alcohol 14.3%
Wine MakersMarc Scalzo and Jonathon Thompson
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 5 days then fermented out under 28c for the ten day ferment. Wine is left on its skins for 5 days.
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. The yields are very light and 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.
The 2016 vintage was remembered for the coolish start and a relatively mild summer with little rain occurring over the period of bud burst to harvest, it was one of the few summers with 1-2 days over 40c some sort of a record. Most grape varieties prefer a mild summer without too much extreme heat. Picking reverted back to average for the vineyard with the spring soil moisture setting up the canopy to provide enough shade to protect the fruit. The mild summer supported the development of some wonderful varietal flavours and mouth-watering soft tannins. Some supplementary irrigation was added. Yields were generally 2500 kg to the HA our long-term average.
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 black current 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 and 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.
A Very Good Vintage to 2033, some cellaring will be rewarded.