Winemaking: The best fruit from our oldest Cabernet Sauvignon sites was handpicked into crates before being de-stemmed and crushed into closed fermenters and inoculated. The ferments were pumped over with aeration twice a day; temperature was held around 25°C. The wine was then pressed to new & used French barriques for malolactic fermentation, allowing a soft integration of the grape and oak tannins. The wine was blended, fined with egg whites and bottled after 18 months maturation.
Vintage Notes: The 2013 growing season and vintage provided many challenges for growing and winemaking in the Great Southern region. Hot spells throughout the summer months, particularly late December and January, saw little rain (just ~27mm) until harvest. This particularly hot and dry period put stress on some blocks to maintain crop level. Though the dry spell brought harvest dates forward, all of Forest Hill’s dry grown blocks retained intrinsic natural acidity and consistent flavour profile and tannin structure.
Tasting Notes: Dark crimson red. Dark berry aromas with chocolate, rosemary & thyme notes. Dusty tannin backbone layered with ripe berry fruit and dried herbs. The palate is complex with a long savoury finish.
Alc/vol: 14.0%
