2023 Cabernet Sauvignon
Fruit for this wine was grown in two different locations, the first is Treeton Estate, managed by LS, where our Cellar door is located. Gravel, loam soils over a clay base in the treeton subregion. The second is Jolliffe vineyard, the barrels that didn’t make the single vineyard wine were blent into this wine (they weren’t bad, just not the best of the best).
2023 was a warm, dry vintage. We picked slightly earlier than usual and the wines showed great concentration and colour. Due to the heat there is an increase in structure and tannins balanced by dark, concentrated forest fruits, hints of baking spice and a juicy, red fruit acidity.
Machine harvested directly to 1T open fermenters. Hand plunged 2 or 3 times a day, to extract tannin and structure, for 2 weeks, then left for a further 2-week extended maceration.
Drink now or age for the next 5-8 years
Fruit for this wine was grown in two different locations, the first is Treeton Estate, managed by LS, where our Cellar door is located. Gravel, loam soils over a clay base in the treeton subregion. The second is Jolliffe vineyard, the barrels that didn’t make the single vineyard wine were blent into this wine (they weren’t bad, just not the best of the best).
2023 was a warm, dry vintage. We picked slightly earlier than usual and the wines showed great concentration and colour. Due to the heat there is an increase in structure and tannins balanced by dark, concentrated forest fruits, hints of baking spice and a juicy, red fruit acidity.
Machine harvested directly to 1T open fermenters. Hand plunged 2 or 3 times a day, to extract tannin and structure, for 2 weeks, then left for a further 2-week extended maceration.
Drink now or age for the next 5-8 years
Fruit for this wine was grown in two different locations, the first is Treeton Estate, managed by LS, where our Cellar door is located. Gravel, loam soils over a clay base in the treeton subregion. The second is Jolliffe vineyard, the barrels that didn’t make the single vineyard wine were blent into this wine (they weren’t bad, just not the best of the best).
2023 was a warm, dry vintage. We picked slightly earlier than usual and the wines showed great concentration and colour. Due to the heat there is an increase in structure and tannins balanced by dark, concentrated forest fruits, hints of baking spice and a juicy, red fruit acidity.
Machine harvested directly to 1T open fermenters. Hand plunged 2 or 3 times a day, to extract tannin and structure, for 2 weeks, then left for a further 2-week extended maceration.
Drink now or age for the next 5-8 years
