Page 2007 Cabernet Sauvignon

I want to personally thank all the people who made the trek to our first ever Customer Appreciation Weekend!  It was great to catch up with those we hadn’t seen in a while and also meet some new friends along the way.  We decided to give people a sneak preview of upcoming Five Rows releases including the 2007 Pinot Noir and 2007 Cabernet Sauvignon.  After some gentle prodding, it was decided to also tap into some promising tank samples of our 2008 Shiraz and 2009 Riesling.  I sincerely appreciate all the constructive feedback.

We are now filling orders for the 2007 Pinot Noir, so you’re welcome to pick up your pre-ordered case if you haven’t already done so.  The 2007 Cab Sauv also generated a lot of interest over the weekend, so I now feel confident releasing this wine for sale.

2007 Five Rows Cabernet Sauvignon

Vinification Notes:

My third crack at crafting a single-varietal Cabernet Sauvignon sourced from our own vineyard was by far the least stressful to date.  We hand picked just under a tonne (900kg) of ripe, clean fruit on October 25th, 2007.  This harvest date really snuck up on us, as we hadn’t really anticipated the Cab being that ripe, that early.  For growers of multiple grape varietals, harvest time is a crazy sprint from the first Pinot’s of mid-September to the last of the Cab Sauv in November.  To pick ripe Cab in October is a luxury we are rarely afforded.

Normally a row of Cabernet Sauvignon in our vineyard would yield about 500kg of fruit, but the 4 rows we sourced for this wine were thinned down to one bunch per shoot resulting in a yield of 225kg/row.  The fruit came in like sweet little black marbles, at a shade under 24 degrees brix.  After processing and a brief cold soak, the fruit was warmed back up for fermentation.  I decided to use Zymaflore F15 yeast for this wine to maximize glycerolic production.  I figured this would be a big wine from the get-go, so any added elements to help round out the mouthfeel would eventually pay dividends.  Fermentation was carried out at a nice moderate pace over 7 days, with peak temperature of 26.8 degrees Celsius.  Malolactic fermentation was completed in barrel to aid in oak integration.

After 24 months in one old and one new French oak barrel, this wine was blended to a stainless steel tank for final settling.  50 cases were eventually bottled on February 18, 2010.  My only regret at the end of this process is that I didn’t have the foresight to make more Cabernet Sauvignon form this superb vintage.

Aromas:  blueberry pie, black cherry, mint, oak spice, red licorice

Flavours:  raspberry, blueberry, dark chocolate, powerful length

Cellaring:  Drinking well now, but should age gracefully for 20+ years

Price: $50 / bottle

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