Cabernet Sauvignon Merlot Coonawarra South Australia
Excellent Langtons Classification. The batches of fruit were kept intentionally small, with further selectivity during the winemaking to ensure only fully ripe barrels were incorporated into the finished Cuvee.
The Petaluma Evans and Sharefarmers Vineyards are shoot and crop thinned by hand to one bunch per shoot. Batches of hand harvested Cabernet and Merlot, in almost equal proportions, are crushed and chilled. After a short maceration, the fermentation is started by the addition of a special Petaluma native yeast culture. The fermentation is conducted with a submerged cap of skins fermenting at a high temperature. The cap is bathed daily in the cold juice for twenty one days prior to draining and pressing, then immediately gravitated to barriques for malolactic in new French Alliers and Never oak barriques. Petaluma is then racked to clarity over twenty months of maturation, and bottled without filtration.
The ripe plum and mulberry flavours of the Merlot are balanced by the spicy, mint and blackcurrant flavours of the Cabernet Sauvignon. Brooding aromas of red currant and sweet red capsicum, cedary elements and extrusions of sweet loam. A fine entry onto the palate with sensations of blueberry, fine balance and regional expressiveness, delicate blend of fruit and oak, with the acid and tannin spine to savour and to cellar.