he fruit sourced for this wine comes from the Estate’s Wallcliffe Vineyard, planted between 1970 and 1972 and located 8km from the ocean with a south-west aspect. The vines grow on ancient lateritic soils, being sandy gravel over a clay base. Cane pruning, judicious shoot thinning and springtime composting promote vine balance and lead to physiologically ripe grapes well suited for wines of distinct character and longevity.
2003 was unseasonal, having a cool wet and windy spring leading into summer. The latter half of summer was dry and mild which, when combined with low yields led to an early harvest of excellent quality.
he Wallcliffe Vineyard was harvested by hand. Fruit arrived at the winery where it was de-stemmed and lightly crushed so that high proportions of whole berries were conveyed to the fermenter. The must was left to macerate for a day before being seeded with a neutral strain of yeast. The cabernet then stayed on skins for up to 28 days prior to basket pressing and filling to French oak barrels, 75% of which were new. After 18 months in oak the wine underwent final assemblage followed by a light fining and bottling. The wine was bottle aged for a further two years prior to release.
14.9% alcohol, 6.6 g/L total acidity, 3.38 pH.