The cabernet sauvignon and merlot for this blend were primarily harvested from our Trinders, Wallcliff e and Foxcliff e vineyards. Smaller amounts of fruit came from a number of long term growers, mostly located in the Wallcliff e and Karridale subregions. The majority of vineyard soils are derived from decomposed granite and consist of a gravelly loam over a deep clay subsoil. All vines are vertically shoot positioned and managed to ensure balanced growth during the season.
2006 was a very cool vintage with a late budburst and restricted early shoot growth due
to a cool and dry 2005 spring. Warm weather in November accelerated shoot growth producing strong healthy canopies with moderate crops. Th e summer months proved to be unseasonally mild with occasional light rain resulting in a harvest delayed by up to four weeks across all varieties. As a consequence 2006 was the latest vintage recorded in the region’s forty years of viticultural experience.
After destemming and light crushing, individual vineyard batches were fermented on skins for 10-25 days. At the desired balance of fruit and tannin extraction, each batch was gently basket pressed, with harder pressings kept aside. Once sugar dry, batches underwent malolactic fermentation in stainless tanks before being racked to oak barriques for 15 months maturation. 25% new oak was used, primarily Bordeaux coopered French barriques and some American oak. Th e fi nal blend was completed in September 2007 and bottled in October.
14% alcohol, 6.4 g/l total acidity, 3.47pH