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Wine Description
The Story
Langhorne Creek is one of Australia’s most ideal climates for growing Cabernet Sauvignon and has the oldest recorded Cabernet vines in the world. The freshness brought to the area by the Lake Doctor effect described below means Langhorne is one of the places cool enough in South Australia for Cabernet to achieve structure and display characteristic savory notes.
The “Lake Doctor” phenomenon, a cool ocean breeze that comes across the nearby and substantial Lake Alexandrina every afternoon and moderates temperatures, bringing them down 30-40 degrees. The overall heat that vineyards see, as a result, in some years is more equivalent to a cool climate region like Alsace, yet the fruit still achieves fantastic, intense ripeness.
The fruit was crushed into open fermenters, left on skins to cold macerate for 3 days prior to fermentation. Fermentation occurred at or under 73°F (with a Rhône isolate yeast). This helped to extract the skin tannin while maintaining aromatics. The wine underwent its malolactic transformation in oak, was then racked and returned to French and American oak for a 12-month maturation.
