Description

Winemakers Comments
2021 was a vintage that really allowed the fruit to shine through. Healthy and happy vines allowed generous flavors to develop. The season was long and without rain interruption which meant we could achieve full ripeness in our Cabernet Sauvignon, both on the Barossa Valley floor and in Eden Valley. The fruit was fermented in a combination of open and closed fermenters. We used a closed fermenter for the Craneford fruit, permitting more time on skins in a less oxidative space. This allowed the development of the tannin profile whilst also ensuring we held on to the leafy and red-fruited aromatics. The Cabernet was then pressed from the fermenter to a combination of new and seasoned French oak for malolactic fermentation and further maturation for the following year. We carefully blended the parcels from our two vneyards to achieve the best balance. - Jules Ashmead and Brock Harrison The Ashmead family