THE 1991 GROWING SEASON
82% Cabernet Sauvignon
14% Merlot
4% Cabernet Franc
The climate for the 1991 vintage was characterised by a very cool and humid Spring. The Summer was very hot and dry, though the elevated temperatures finally diminished by the middle of August. During the first phase of maturation, there was a reduction in temperature and a considerable amount of rain which resulted in a slow maturation and consequently a later harvest. The harvest was carried out entirely by hand, and the grapes were collected in baskets holding no more than 15 Kg. The grapes were harvested from the 27th of September to the 20th of October. Attention was given to careful grape selection and the grapes brought to the cellars were in excellent condition with 22-23 degrees Brix.
VINIFICATION AND AGEING
The grapes were destemmed and gently crushed and introduced partly into wooden fermentors and partly into stainless steel tanks. The period of fermentation and maceration lasted from 20-22 days. The wine was then racked and transferred into French oak barriques where it completed its malolactic fermentation. The wine was aged in French oak barriques from April, 1992 until March, 1993 (12 months). 40% of the barriques were of new French oak and 60% were once-used. This period was followed by a further 16 months in the bottle before release.
RATINGS
Wine Spectator 86
