Last release of 2021 is the ‘Rubini’ Cabernet Sauvignon.
The fruit comes from a lovely site in the Yarra managed by a great man from Abruzzo in his 80’s.
Hand picked at early 12’s, I got this fruit in 15kg crates so the berries didn’t squash. We hand destemmed the tonne (sorry Jess and Raph) to preserve the integrity of the berries and covered in CO2 and wrapped the lids down with glad wrap.
The wine went through a beautiful carbonic maceration for 5 days after which I hand crank pressed the wine into tank to finish the ferment. I racked the lees off twice and added a ‘bump’ of sulphur right after the ferment, just chill out any wild natural Malo, to try and preserve the juicy freshness the wine was displaying. The wine cold stabilised over winter in tank and bottled in January this year when my bottles finally rocked up.
There was the perfect amount of free sulphur in the wine before I bottled so no need to add any during bottling.
The wine displays rich cherry puree, hence the label, has rose hip which is countered by fresh green capsicum, has perfect natural acidity, and is both light yet concentrated at the same time.
Best matched with venison tartare, beetroot and goats cheese. – Producers notes