2013 Cabernet Malbec

Red meat

7+ years.

These two varieties are sourced from two sub regions within the Clare Valley. The Cabernet Sauvignon is organically certified from the 'Doctor's block', located in the Polish Hill River Region, a superior cool climate vineyard which is dry grown and low yielding. The Malbec is from the O’Leary Walker Wines Winery Block situated in Watervale. The soil profile of red loam over limestone, with a westerly aspect is hand-pruned and hand-picked and relies only on the natural rainfall. The limestone is able to retain moisture and assist the vine throughout periods of warm weather, almost drought-proofing in the summer months. Viticultural practices include vertical shoot positioning which not only encourages even ripening but provides important shade to prevent the impact of sunburn on the resultant wine.  

These two varieties are fermented separately over a 12 day period in two and four tonne fermenters relying on natural yeast. The wine is hand-plunged twice daily and left on skins for 15 days to enhance tannin complexity and maximise flavour and length. Pressed to tank then racked to oak after four days (25% new French oak, 75% two- to three-year-old oak) for a total of two years.

Alcohol - 14.8%

pH - 3.47

Acidity - 6.9g/L