2017 Garden & Field Cabernet Sauvignon & Refosco Blend

Vineyard: Situated in the northern end of Eden Valley is the family owned and operated vineyard of Garden & Field. The site is spectacular which takes in a landscape of rolling hills with vineyards dotted in the distance. Planted on own roots and established as a non- irrigated site, with a southerly aspect. Elevation of 390m consisting of ancient volcanic soil, red brown earth, ironstone, quartz and schist rock lay over clay & limestone.

Season: A dry start to the vintage growing season with expected cooler evenings and seasonal late frosts. Due to the site elevation and vineyard establishment, little frost settled on the grape vines. A warm start to the summer season ensured a strong and healthy canopy structure. Along with warm weather, rain arrived and was higher than expected throughout January and February. The Shiraz grapes were not affected by this due to no irrigation established on site and allowed the Shiraz grapes to ripen with full colour and flavour intensity. 

Wine making: Cabernet Sauvignon and Refosco grapes were handpicked before a gentle basket press on site. Skin contact and hand plunging of the fermenting wine grapes continued for for 4-6 weeks until dry. Traditional handmade and tended, reminiscent of yesteryear before maturing in seasoned French oak for 22 months. When bottled the wine was cellared to rest for a further six months prior to release.

Appearance: Deep crimson brick red with purple hue

Aroma/Bouquet: Aromas of violets, blue & black berries and exotic spices. Leather and cedar nuances intertwine with ripe berries and an earthy nose.

Palate: French oak dances around black and mulberry fruits with hints of leather and cedar notes.The wine offers layers of complexity, with concentrated fruit integrating through fine tannin structure. The palate is medium weight with an elegant finish.

Food Pairing: Osso Bucco, hearty Italian cuisine or any rich intense flavored food. This wine long for a food partner.

Alcohol: 14%

pH: 3.56

Acidity: 6.3g/L

Residual Sugar: NA

Production: 35 dozen (750ml)

Cellar potential: now - 2040+

Wine maker: Peter Raymond




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