Forester Estate Cabernet Sauvignon
Colour | Deep red with a red – purple hue.
Concentrated with ripe dark fruit. The wine opens to show fragrant cassis, bay leaf, mulberry and lavender with subtle damp earth, gravel dust and cedary oak.
A plump and rich palate with fine tannins and soft acidity. There`s ripe cassis, bay leaf, mulberry and cocoa powder with underlying damp earth and a firm, long finish. Shows the richness and concentration of a warm and dry growing season.
Traditional roast lamb with rosemary.
Peak drinking | Drinking well now but will develop further in the bottle through until 2030. The wine will benefit from decanting before drinking.
Hand picked from a selection of super premium cabernet vineyards at our disposal including a portion of open lyre trellis. As always, meticulous management of bud numbers and shoot thinning ensure a balanced canopy to ripen the crop. The vines grow in the well regarded gravelly/granite soils of Northern Margaret River and are allowed to reach full ripeness before harvesting. The 2018 growing season was warm and dry which allowed us to harvest grapes with ripe fruit characters and tannins. Our best Cabernet blocks were harvested between the 24th of March and the 19th of April.
The fruit was harvested in the morning, delivered to the winery and was processed straight away on receival. Fermentation was controlled at 25-29 degrees Celsius in our small open fermenters with heading down boards. Extraction was achieved by daily draining of the wine away from the skins and returning back over the top, with fermentation and maceration times varying from 7 to 30 days. The wine was then pressed to a blend of new and older French oak barriques to complete malo – lactic fermentation.
Maturation lasted 19 months before the wine was bottled in January 2020. Bottled under screw cap to ensure the wine retains its varietal and regional integrity for longer.