Lourensford Estate experienced a moderate wet winter that allowed vines to go into proper dormancy with budding that started a week or two earlier than usual. We did not have the usual severe South Easter winds at the start of summer. This resulted in very good and even budding and flowering of the vines. We experienced a fairly cool but very dry summer with moderate temperatures and cool nights that resulted in much faster ripening and the earliest recorded harvest dates in history on the Estate. The vines were generally very healthy and in good balance and harmony. With good canopy management and perfect ripening conditions we managed to bring the grapes in at just the desired time. This resulted in refined wines with elegance, good natural acidity and structure.
The harvest dates were February – March 2015.
In The Vineyard
Altitude: 100-200m above sea level from various locations on Lourensford Wine Estate
Age of vines: 8-13 years
Rootstock: Richter 110
Clones: CS46, CS 359, MO 348, MO192, SH22
Slopes: North western facing slopes
Row direction: North-East to South West and North-South
Soil type: Varying soil profiles including high potential soil of Pinedene, Tukulu and Avalon
Alcohol: 14 vol %
Total acid: 5.7 g/l
RS: 2.9 g/l
Closure: Aluminium screwcap with Saran/Tin liner
Cultivar: 44% Cabernet Sauvignon, 42% Merlot, 11% Durif, 3% Shiraz
Wood: matures in varying ages of 300L French Oak barrels for up to 12 months
This vintage can be enjoyed up to 2019, but will reach its best drinking potential towards the middle of 2017.
A wine to be enjoyed with everyday home-style dishes from meat on the barbeque to more hearty stews and pastas or even just with a beef sandwich for lunch.