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GWS Sutherland Cabernet Sauvignon
21 November 2019 In

Sutherland Cabernet Sauvignon

Viticultural Practices

Varietal: Cabernet Sauvignon
Root stock: 101-14
Soil type: Tukulu / Glenrosa
Age of vines: Planted 2005
Plant density: 2300 vines/ha
Trellising: 7 wire Perold with moveable foliage wires
Pruning: Spur
Yield: 9.7 – 10.5t/ha
Irrigation: Supplementary drip
Vintage: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening the same time. It was a tough vintage for the winery crew.

Winemaking Practices

Yeasts: Natural occurring yeasts
Fermentation temp: 28 °C
Method: De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 7 days, pressed and racked to barrel for malolactic fermentation. 18 months in 25% new oak, balance in older barrels. Wines were fermented separately.

Food Pairing

Red meat (especially game), strong cheeses.

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