Vintage 2012 marked my twelfth vintage at our Stonewell property in Marananga. This harvest my sister Kylie [the baby of the Tscharke Family] joined the winemaking team and as a united front we remained in full control throughout harvest. The cooler dry season delivered outstanding fruit. The wines from 2012 will be riper than 2011 but not as rich as 2010. There was incredible balance this year with great fruit weight and much higher acidity levels.
This small planting of Cabernet Sauvignon was planted on our Stonewell property in 2001. Trained onto a single cordon wire, the rows run East-West, which aids in protecting the fruiting zone from the late afternoon sun in summer. The North Westerly facing aspect has moderately deep red/brown clay soils with underlying calcareous chalk. The late ripening vineyard is well suited to these soils retaining fresh canopies by harvest that deliver well balanced fruit unharmed by excessive heat exposure.
The hand-harvested fruit is completely destemmed and crushed to an open top fermenter. The must is inoculated and allowed to ferment between 22-25oC. Once ferment has commenced the cap is submerged by the use of heading-down boards. The ferment is covered and followed by 54 days of skin contact, then gently pressed to new and seasoned French oak for 19 months élevage.