2016 John's Blend Cabernet Sauvignon
62% Pasquin vineyard – this vineyard is jointly owned by Bill Potts and myself and was planted in the early nineties. A single wire trellis and low yields (20 tonnes/acre). Four different clones of Cabernet blocks were used, which show rich chocolate intense characters. 22% Teangi, Cabernet Sauvignon. Ben Potts own vineyard shows classic eucalypt/mint typical of the best of Langhorne Creek. 16% Meechi Vineyard Cabernet – also classic eucalypt/mint characters of Langhorne Creek.
Each vineyard was harvested separately and individually fermented. Fermentation on skins for 10-12 days with temperature controlled between 14 and 22 degrees C. While still sweet (approx 2.0 degrees Baume), skins were pressed and returned to the free run wine. The resulting wine completed fermentation in seasoned French hogsheads. Once primary fermentation was completed the wines were racked and returned to the same oak until M/L was completed. Another racking and the individual wines spent a further 40 months prior to blending and bottling during spring of 2019.
Colour:Deep intense red.
Nose: Classic eucalypt/mint of Langhorne Creek Cabernet with balanced French oak.
Palate: Rich and soft. Showing intense chocolate/mint, classic of Langhorne Creek. Excellent ‘long’ palate balanced by French oak complexity.