2016 Cabernet Sauvignon
This Cabernet Sauvignon is notably aromatic, with expressions of fresh ripe blackberries, black raspberries, and plums. The rich berry character gives way on the palate to sweet oak and graphite/pencil shaving notes. Rich & soft with a smooth finish of lingering tannins. Produced from 100% grapes grown on the McGregor Estate.
Two separate parcels of estate grown Cabernet Sauvignon vines were harvested by hand on October 13, 2016. The first yielded 3.8 tons of fruit with 23.4 brix natural sugar, 7.9 g/l TA and a 3.30 pH. The second parcel yielded 0.75 tons of fruit with 22.5 brix natural sugar, 7.7 g/l TA and a 3.23 pH.
The grapes were destemmed and inoculated with yeast. Fermentation lasted nine days at 62-78 degrees. A 100% malolactic fermentation was completed. The wine was transferred to primarily 3-6 year old American oak barrels along with a few new barrels and was aged for 25 months. It was cold stabilized and then filtered and bottled on July 10, 2019. The finished wine has 6.3 g/l TA, a 3.41 pH, 0.25% residual sugar and 13.7% alcohol. 234 cases produced.
This youthful Cabernet is medium bodied, bright, fruit driven and nicely oaked. It has aromas and flavors of blackberries, plums and cherries intertwined with spice, earthiness and coconut. It’s very smooth on the palate and has fine, ripe tannins. Currently, the barrel influences dominate; if you don’t plan on cellaring this wine for a few years, I recommend letting this vintage breathe for at least a few hours before enjoying. After trying the bottle in your Clan Pack, grab some more and cellar until at least 2024-2028. This vintage pairs really well with grilled steaks, leg of lamb, cedar planked salmon steaks and the porter-braised short rib recipe in this newsletter.