Gulf Station Cabernet Sauvignon 2010

Region
Yarra Valley
 
Appearance
Vibrant crimson in colour
 
Bouquet
Lifted plum, blueberry, cinnamon and earthy aromas with hints of leather and cedar. 
 
Palate
Medium weight, abundance of varietal fruit flavours with length, plumpness and integrated fine tannin.
 
Vintage Conditions
2010 was a cool growing season with timely rainfall. Fruit was mature and expressive at balanced alcohol and acidity levels.
 
Winemaking
Fruit is sourced from our Dixons Creek Estate vineyard combined with complimentary parcels from select growers. Fruit is generally picked at around 13% potential alcohol, but the final decision is based on flavour, fruit sweetness and acidity. A combination of techniques are employed to produce a final blend that has complexity and balance. These include fermentation in 14T static fermenters as well as 30T rotary fermenters, long maceration times, and warm fermentation. The components are pressed, racked to barrel and matured separately until the final blend.
 
Wine Analysis
Alc/Vol: 13.0%  pH: 3.59   TA: 5.7 g/L
 
Cellaring
Excellent current drinking and will reward careful cellaring over the next 5 to 7 years.
 
Suggested Cuisine
Try with braised ox cheek or chargrilled sirloin.
 
General Characteristics
Dry        Medium Bodied