Three Pines Cabernet Sauvignon

They were picked into small lug boxes and cooled overnight to 14 degrees C., then de-stemmed and carefully hand-sorted, crushed into small open fermentation vats and cold-soaked for 2-3 days until natural fermentation started. Vigorous punchdowns were given every 4 hours for the first half of fermentation, then every 6-8 hours thereafter.

This wine is based on a higher elevation vineyard site with a finely textured decomposed granite soil with a clay sub-soil and a gentle Southwest-facing slope. The wines made from this vineyard always seem to have good ripeness coupled with good natural acidity and a unique floral note that sets it apart from our other blocks of cabernet. There are five different clones within the block, but we focus on just three: clone 46 which is well structured, but with less forward fruit; clone 27 which tends to have a firm tannin; and clone 163 which is quite fruit forward. The grapes were hand-harvested in early March.

The wine was basket pressed and racked directly to barrel for malo-lactic fermentation and subsequent barrel maturation. A mix of coopers was used, all French oak, all 300 litre, about 50% new. The wine was bottled without fining and without filtration after 22 months in barrel.