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Kangaroo Island Cabernet Sauvignon
Cabernet Sauvignon from "Nugget" Willson's block (approximately six kilometres inland) at Willson River and a small parcel from the original nursery block at Antechamber Bay are used. Both vineyards are low yielding and have an abundance of limestone under the top soil.
We also source fruit from Clive Colenso's "Sealer's Hut" vineyard at Emu Bay situated on the North Coast of Kangaroo Island. Sealer's Hut vineyard is dry grown and is maintained as an organic property.
All fruit is hand picked and trucked to McLaren Vale for processing. Up to 5% Merlot from Adelaide Hills may be added for extra complexity. On completion of ferment the wine is left on skins for 12-20 days depending on vintage condition. Maturation takes place in new and second use French Oak Hogsheads and Barriques for sixteen to eighteen months.
Wines are bottled unfiltered, hence decanting is recommended. This Cabernet will benefit from extended cellaring if stored in the correct conditions.