The 2019 growing season began with a dry spring and later then average budburst. A small to medium sized crop was established in mild weather and 125mm of November rain came just at the right time to keep the vines healthy and vital. A warm, dry January-March with two short heat spikes kept the team on their toes. Detailed canopy management ensured the fruit remained unblemished by the heat of the sun. The resultant fruit was ripe, balanced and with exceptional acids adding to their vibrant fruit profiles. The wines are fine and approachable early with good prospects for medium term cellaring. An excellent season of vibrant and complex flavours, superb acidity and lovely soft tannins.

A complex cool climate Cabernet nose of blackberry, violets and fleshy ripe fruits. The palate is defined by perfectly ripe soft tannins that will ensure the the 2019 Medhurst Cabernet Sauvignon will continue to improve with careful cellaring for at least a decade

Low crops and careful canopy management ensure powerful varietal flavours and great intensity in a medium bodied frame. 5.2t was picked on the 21st of March and placed in the coolroom overnight. The following morning bunches were destemmed onto a sorting table for berry selection. The pure clean fruit would then be top-tipped into an open fermenter where the grapes underwent fermentation and remained on skins for 24 days. This extended maceration produced silky tannins, essential for the structure and longevity of the wine. After pressing, the wine was racked to French oak barriques (35% new) for extended elevage. After 9 months the wine was rack and returned to 20% new and the rest 1 and 2-yr old oak for a further 6 months until bottling onsite on 17th November 2020. Only 336 dozen produced.

A food match we like is Mayura Station Wagyu rump medium rare, french fries, sautéed green beans.