The creators Cabernet Sauvignon

Grape: One of the worlds most widely recognised grape varieties. Cabernet Sauvignon became internationally recognised thanks to the Bordeaux region of France

 

Vineyards: Situated in the Hill tops of NSW, the Mokhinui vineyard is over 500m above sea level and was planted in the 1990’s.

 

Climate: The high altitude, coupled with the dry summer and autumn, provides excellent ripening conditions. This and the rich red soils enables the production of wines with great intensity of flavour and finesse.

 

Harvest: Harvest begins March to April once the fruit has reached its optimum ripeness. Our aim is to create a

cabernet Sauvignon that display rich blackberry and blueberry characters.

Walking the fine line between the tight herbatiousess and rich chocolate

characters this variety can produce

 

Fermentation:  After harvest the grapes are destemmed and loaded as whole berries into the tanks. Fermentation takes place at a temperature of 25-28 Degrees Celcuis. A cooler ferment helps to preserve the crisp lifted aromatic characters of Cabernet Sauvignon and helps hold a tight directed pallet.

 

Ageing: Once fermentation has been completed we use an old Bordeaux

winemaking technique called post ferment macceration. This means we leave the wine on skins and seeds for an extended period of time. Typically this is between 12 and 18 months with the skins before a further 12 months in oak. This extended period with the skins creates long complex tannins finishing with velvetty softness.

 

Residual Sugar:  Less than 1g/l R.S. (Dry)

 

Tasting notes: Lifted blackberries, blueberries and cassis are backed up by a great savoury character of sun dried tomatoes. The aroma jumps out of the glass. As soon as the wine hits the pallet the deep rich velvetty tannins of post ferment macceration are evident. On the finish with a dusting of fine mineral tannins and deep chocolate flavors.

 

Cellaring:  The extended period on skins creates wines of fantastic ageing potential. Although this wine is drinking well now we believe cellaring for at least 5 years will truly reward those with patience.

 

Food Pairing:  We recommend drinking the creators Cabernet Sauvignon with some dry aged grass fed beef. The lifted berry characters and mineral tannins are a great match to the aromatic iron characters produced from grass fed beef.

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@ Eling Forest Cellar door,

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Tractorless Vineyards' winemaking philosophy to create a sustainable and diverse food and wine experience from locally sourced, foraged, grown and produced foods. Pop across to the Cellar Door to experience our selection of award-winning wines, ciders and beers or just browse through the farm shop.

02 4858 1788

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12587 Hume Hwy

Sutton Forest NSW 2577

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