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2006 Eventide Cabernet Sauvignon

Tasting Note:

Appearance—Bright ruby hue with a touch of youthful purple at the edge. Nose—Persistent red berry fruit on the nose with a hint of mint and tea leaves. Palate—Ripe tannins, mulberries with some coffee that harmonizes with the spice and wood flavours to make a pleasing combination a long finish.

Grapes:

100% Cabernet Sauvignon

What to eat with:

Drink with rare Roast Beef and Yorkshire Pudding with all the trimmings of a Sunday meal.

When to drink:

Tasted at the beginning of June 2008 this wine is ready but will reward those who wait six months to a year before drinking. It should be drunk within the next three years to be at its peak.

Analysis

Alcohol:14 %
Acidity:5.4
pH:3.55

Vinification

The grapes are hand selected and picked into small lug boxes and transported directly to the winery. Our red wines are made in open fermenters and punched down by hand six times a day. Soft pressed, press juice added to free run. All processes are temperature controlled. We do not fine our wines and only one light single pass filtration pre-bottling. We endeavour to bring our fruit to the bottle in the most direct and pure fashion possible, and in this way expressing our terroir.

Viticulture

This vineyard is 8 years old. It’s planted on a Northern slope of cartref soils that have high gravel content. To maintain the integrity of our fruit, all our grapes are harvested by hand into small lug boxes, and transported directly to the winery. All our vineyards are planted high density and have low to very low yields and are managed according to minimal intervention philosophy. Clonal Information CS 163 – the schleip clone characterized by good balance, dark colour, and grass character. Rootstock R110 has been chosen for its suitability to the soils, moderate vigour and drought resistance.

Medals

No medals awarded.