The Cabernet grows in the warmest aspect of the vineyard. That site gets a nice amount of afternoon sun. It is the first time we have also made a straight Cabernet Sauvignon and I think it shows how well-suited that variety can be for this part of the Hills, particularly in warmer years.
SOIL: Loam on red clay and sandstone.
WINEMAKING: Layered whole bunch and de-stemmed fruit in tank with 10 days maceration. 8 months in tank and seasoned French oak hogsheads.
Partial whole bunch ferment. Pump overs twice a day. The Broderick Family vineyard. Step up to the plate, Here’s the contender.
Succulent and taut, rippling with dark berry and plummy fruit character, shot through with stemsy, fennel-like herbal notes, an authority of tannin that is rarely seen in cabernet from this fine land, firm, cinching, fine, excellent. And the whole thing so fresh feeling, so alive and energetic, the shape beautiful and the fruitiness so well tempered by other elements. World class.
94 Points, Mike Bennie, The Winefront