[ Home > Wines > Red Wines > Cabernet Sauvignon > Australia - Cabernet Sauvignon > Australia - Cabernet Sauvignon > Climbing Cabernet Sauvignon 2006 ]
Fruit was destemmed, crushed and then inoculated with native and cultured yeast. The wine fermented at temperatures of up to 30 degrees and was pumped over 2-3 times during the early stages of fermentation. The wine macerated on skins for 5-10 days after fermentation to maximize quality grape tannin extraction. The wine was then drained off skins and gently pressed, with only the lightest pressings included in the final blend. It then oak matured, after which it was fined,racked, filtered and bottled early December 2007. The ’06 Climbing Cabernet shows typical cool-climate characteristics; it is powerful and yet restrained, with emphasis on varietal expression – a worthy successor to the trophy-winning 2005 vintage. In winemaker Debbie Lauritz’s words, “this wine has lovely intense red color. The aroma shows good berry fruit characters and great complexity. This follows through to the palate with integrated oak, an intense palate, great length and firm tannins. It is drinking really well now, but will also reward careful cellaring for up to 10 years.” |
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