2016 Wicks Estate Adelaide Hills Cabernet Sauvignon An excellent growing season gave rise to a well-balanced Cabernet crop, with picture-perfect clusters of tiny berries spread evenly through the fruiting zone.
The carefully managed canopies allowed maximum fruit exposure and when combined with the mild mid-summer conditions the results were beautifully concentrated fruit flavours and a great depth of colour. The block was harvested over three picks, being the 22nd and 29th of
March as well as the 5th of April. To maximise complexity and allow greater blending options we further divided the block into small parcels for fermentation, allowing us to continue trialling various yeasts and fermentation strategies.
With excellent results achieved each distinct parcel was kept separate and gently pressed into an array of new, one, two and three-year-old French Oak Barriques for maturation prior to final blending.
Individual parcels were subjected to a range of processing techniques, with various yeast strains and cap management strategies employed. Ferments were either pumped over or plunged twice daily in a range of small
open and static fermenters. Each parcel spent between 11 & 21 days on skins prior to being gently pressed. The individual parcels were then racked into barrel prior to final barrel selection and ultimately blending..
Matured in new (34%) and seasoned French oak barriques.
Tasting Notes PDF
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