The fruit is left for 24 – 48 hours for a short cold maceration, before we begin pump overs and if required some manual juice drain offs. The pump overs are conducted twice daily for two weeks, then once a day for another 30 – 40 days. At the completion of malo lactic fermentation, the wine is transferred into 1-2 year old French oak barriques for 16 months of maturation. After every 4 months during this maturation period the barrels are assessed for quality, and an initial barrel selection is made for the first rack and return. At the completion of the 16 months, the barrels are assessed for quality, and rated. Only the top rated barrels are eligible for The Bartondale. The barrels are then blended in a tank a process known as “assemblage’ ready for bench trials to establish if small additions of Malbec, Merlot or Petit Verdot will improve the wine. As in a lot of the top Cabernet wines in Margaret River the 2016 “The Bartondale” Cabernet Sauvignon had 8% Malbec added. After the wine has settled in the tank for a further 4 weeks we bottle with no fining agents and no filtration. Released November 2018 after 12 months of aging in the bottle.
Colour : A bright and vibrant deep red with purple rim
Aroma : A classic Margaret River Cabernet, clean intense with blackcurrents, plums and black cherries leading the way. Chasis, some cigar box and earthy spice follows and a subtle yet detectable hint of eucalyptus.
Palate : A pronounced intensity of those dark fruits that were detected on the nose are followed by subtle black olives, nutmeg, liquorise, cocoa and eucalyptus on the mid palate. This is all intergrated with fine oak tannins and soft acidity. The line and length is superb and the finish does not dissapoint being dry, soft, long and satisfying.
Excellent with all red meats, roasts and hearty meals. This wine will develop gracefully in the right conditions for 10+ years
Current Vintage – 2016