Evans & Tate Redbrook Reserve Cabernet Sauvignon 2016

Wine Vintage:
2016 was a distinct vintage. A dry, warm season was punctuated with a tropical rain event in January. This pushed back harvest and allowed for better balance during ripening. The resultant fruit had wonderful thick skins, incredible concentration and excellent varietal identity.

Winemaking:
The grapes were handpicked early morning to retain the purity and condition of the Cabernet Sauvignon. After gently removing the stalks, the cool must be soaked pre-ferment for 4 days prior to the onset of wild fermentation. The must be then overseeded with a neutral yeast strain and fermented out in a small static fermenter at 22-24ºC and aerated and macerated 5 times daily during early fermentation. Plenty of air was introduced each time to ensure a healthy fermentation and to achieve ideal tannin mouthfeel and structure for the style.

After ~10 days on skins, the Cabernet was held on skins for another 7 days to soften, integrate and balance the tannin structure in the end wine. The wine was then matured for 15 months in 15% new French oak hogsheads and racked twice during this period with each barrel being topped monthly.

Following the maturation period, select barrels were carefully blended before being bottled under screwcap and bottle matured.