Grape: Shiraz Cabernet Sauvignon blend is an iconic Australian wine blend. We have sourced the grapes from some of the top vineyards of NSW to create a truely exquisite example of this well known Australian blend.

 

Vineyards: Situated in the Hill tops of NSW, the Mokhinui, Grove and Balinaclash vineyards are all multi award winning vineyards located over 500m above sea level and planted in the 1990’s blended with the award winning Borambola

vineyard of Gundagai located 200m above sea leval offering rich chocolate warmer climate rasberries to the blend.

 

Climate: The high altitude of the Hill tops, 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. The warmer inland vineyards of Gundagai produce wines with floral and chocolate aromas with generous body and complexity.

 

Harvest: Harvest begins March to April once the fruit has reached its optimum ripeness. Our aim is to create a wine that displays rich blackberry and blueberry characters from the Cabernet Sauvignon with the spicy cinammon, clove and raspberries from the Shiraz. Walking the fine line between the tight herbatiousess and rich chocolate characters balanced with the spicy earthyness and a raspberry finish.

 

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. Shiraz is fermented separately at slightly warmer temperature of 28-30 Decrees Celcuis. A warmer ferment helps develop deep gamy chocolate and spice characters.

 

Ageing:  Once fermentation has been completed in the Cabernet Sauvignon 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 3 and 6 months with the skins before a further 12 months in French oak. The Shiraz is pressed off skins 1-2 weeks after ferment directly to French oak before we select our favorite barrels to create the final Shiraz Cabernet Sauvignon blend.

 

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

 

Tasting notes: Lifted blackberries, blueberries and cassis balanced by

Cinnamon, clove and dark chocolate are all 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.

The creators Shiraz Cabernet

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