2014 Museum Reserve Cabernet Sauvignon

Cabernet sauvignon is selected for the reserve label when it has the depth of flavour and fine ripe tannins that support reserving the wine. The 2014 Reserve Cabernet Sauvignon is made from the oldest planting of cabernet sauvignon on the property and was co-fermented with a small amount of malbec (8%) to help create a seamless palate.

Hot, dry weather in late January was a gift following 70mm of summer rain that fell midway through the month. After the sky cleared, warm weather returned and the freshly moistened sub-soil nurtured the vines through perfect ripening temperatures.

The cabernet sauvignon and malbec were harvested at optimum ripeness on the morning of 18 March and immediately crushed to a static fermenter and inoculated. The ferment was controlled at 22-24°C throughout and pumped over for a period of 18 days to extract maximum colour, tannin and flavour from the skins, until the ferment was dry. The wine underwent malolactic fermentation during primary fermentation and was pressed to a combination of 40% new, 60% second use French oak. The wine was matured in this oak for a period of 12 months.