This vintage was very cool from a Cabernet point of view. In the Sheoak vineyard this presented no issues as we had a lovely April just getting the right amount of concentration into the fruit while retaining elegance and natural charm. In fact 2019 has grown on me a huge amount; it has such silky elegance while retaining a beautiful sense of place, space and charm.
The fruit was picked on 13th April, a full month later than the 2018 vintage. While tasting the fruit in the vineyard it was clear that there were lovely flavours and supple tannins. Once crushed and into tank, them must exhibited the hallmark amazing colour and silky epic tannin that this vineyard is renowned for. The fruit was simply destemmed and fermented in 4.5-tonne static fermenters. After 12 days on skins and a peak ferment temperature of around 26 ̊C, the wine was pressed to tank and settled briefly, before being transferred to a combination of new (25%) and two-year-old barrels to undergo malolactic conversion. This wine was racked only once in this time and, after 18 months in oak, was emptied from barrel, settled, clarified and bottled. The Sheoak Vineyard makes expressive, medium-bodied Cabernets. This release embodies that DNA. It’s a beautifully coloured wine. The nose has lifted warm spice, while cranberry and crunchy red fruits leap from the glass. The palate is presented on powder-fine cassis-laden tannins, and great freshness from natural acidity drives the wine to a long, joyous conclusion. – Julian Langworthy, Winemaker