From the Winery

Component wines for the Blockers Cabernet Sauvignon were fermented on skins for 7 days on average in headed down stainless steel fermenters and rotary fermenters. Pumping over and rolling twice a day ensured optimum extraction of colour and flavour. The wine was then pressed off skins while still slightly sweet (around 1.0 baumé) and pumped to new and used French and American oak barrels to complete primary and malolactic fermentation (MLF).

15% of the blend underwent extended maceration on skins in the fermenters for a period of 5 weeks prior to being transferred to oak for maturation. On completion of primary and malolactic fermentation the wines were racked off lees, the barrels cleaned and the wine then transferred back for a further 17 months barrel maturation, with one more racking during this period to aid in wine development. The barrels that this wine was fermented and matured in comprised of a mixture of fine grained French and American oak 500L puncheons, 300L hogsheads and 225L Barriques with 35% of the volume being new oak (85% of the new oak being French) and the balance second and third use barrels.

This wine is drinking well now and with careful cellaring will continue to develop for the next 10 years

Awards and Accolades

2013 Vintage: GOLD, 95 points – Royal Melbourne Wine Show 2016