The Growing Season started and developed into a very good year. There were minimal rain events leading into the New Year which allowed for minimal intervention with fungicide sprays. Conditions for flowering were ideal and we experienced good fruit set, which allowed for loose full weighted bunches later in the year. We used various canopy management techniques in order to improve airflow in the vineyard, from shoot trimming, shoot thinning and shoot positioning.
Through vineyard visits, varietal flavours were developing considerable nearing to harvest. Harvest occurred mid-morning ensuring the fruit arrived at the winery at ferment temperature. The fruit was de-stemmed prior to being placed into open fermenters, with a newly selected yeast suitable for this variety. This year was the first year that we trialled co-inoculation with MLF bacteria. We aimed to have this wine through primary and secondary ferment within 4 weeks. The ferment this year was both hands plunged in the first 3 days of ferment, then based on the extraction of colour we decided to adjust our cap management to incorporate more gentle extraction through pump overs.
The Pig in the House Cabernet Sauvignon demonstrates it fullness through a deep Ruby colour with bright purple hues. Aromatically the wine exhibits a lovely balance between red and blackcurrants, with an underlying crushed herb character. The palate displays a fruit forward style of Cabernet, without being a mouthful. A touch of dry tannins provides the wine with medium bodied savouriness, contributed to by older oak tannins. This wine is for lovers of Cabernet, it hits all the spots.