Bethany Estate Cabernet Merlot 2014/17

Tasting notes

Near perfect growing conditions for the 2012 vintage was one of the best in decades. The wet winter with follow on spring rains and cool Summer, produced excellent quality fruit with bright fresh fruit aromas and flavours with a great balance of natural acidity. Our Cabernet Merlot boasts vibrant red fruit on both the nose and palate is supported by restrained oak. Although drinking well now, this wine will continue to develop in flavour and complexity with medium term cellaring. Enjoy with roast beef & rich pasta dishes.

Vineyard Notes

The fruit for the Cabernet and Merlot is sourced from our own vineyards in Bethany and neighbouring vineyards along the Barossa foothills. The fruit picked from our Bethany Vineyards is from old vines of up to 40 years old which are very low yielding and produce fruit of great intensity and flavour. Traditional viticulture practices are applied in these vineyards with vines hand pruned and often hand picked. The grapes from each individual vineyard are kept separate throughout the wine making process until the final blending. The characteristics of the selected parcels of wine for the Cabernet Merlot blend display soft fine tannins and fresh red berry characters.

Vintage Report

A wet winter and cool spring replenished soil moisture and left good reserves of groundwater for the dry summer months. A mild summer with cool nights, moderate days and only one short heatwave facilitated good fruit set, and even, disease-free ripening.

An intense seven weeks saw vintage 2012 wrap up on 12 April with the last pick of Shiraz going through the crusher. Cooler conditions led to an excellent growing season with the reds full of density, colour and rich flavour. A vintage to watch.

Winemaking Report

Fermented on skins in open fermenters at a controlled temperature of between 20 and 28C for six days. After traditional pressing at 3 Baume, the wine is transferred to American and French hogsheads. A malolactic culture is added early to induce secondary fermentation as quickly as possible in the barrel. The wine is racked after settling and minimal sulphur is added for the first time in the process, a critical factor in allowing for natural flavour development of the wine. Matured in oak barrels for 18 months prior to blending, followed by light filtration to bottling.

Awards

SILVER – 2015 International Wine & Spirit Competition.