- Sugar contentDry Wine
The Tuarts Vineyard is situated at Carabooda, 50kms north of Perth and 6kms from the Indian Ocean. The combination of the limestone based Tuart soils and the maritime climate are well suited to producing fruit driven Cabernet Sauvignon. Crop levels are maintained low at 2.5 tonnes per acre, increasing flavour and colour.
A warm start to summer followed by a long mild autumn meant that cabernet from our Carabooda vineyard was harvested on March 23. A small percentage of merlot and cabernet was also used in the blend with merlot harvested on April 23 and the Margaret River component on May 3.
All components of the final blend are kept separate until just before bottling. Fermentation begins cool in 7 tonne static fermenters at a relatively moderate 24 degrees celcius over an eight day period. Regular pump-overs take place 3 - 4 times a day regulating temperatures and extracting tannin flavour and colour. Following pressing and malolactic fermentation, the wine is transferred to new 50% French oak and 50% in seasoned French oak for 8 months. A small portion of merlot is added to the final blend which adds softness and the Margaret River component adds berry lift.
Hints of mint and dusty oak. Beautiful cigar-box characters will develop over time.
A stylish medium-bodied cabernet sauvignon with a medley of back forest fruits, olives and violet characters.
A softer style cabernet ideally suited to slow-cooked Osso Buco or hard savoury cheeses such as parmesan or aged cheddar.
Showing excellent varietal cabernet flavour now, this wine will develop further softness in the medium-term (3-4 years).