We had good spring rains but lower summer rainfall than we usually receive in McLaren Vale. As a result of this dry growing period, disease pressure was low (no mildews!) although we had a couple of heat spikes in late January and some hot days in February which resulted in reduced crops compared to 2018 (down by up to 30% depending on variety). We started picking our reds at the beginning of March and was largely all over by the end of the month. Quality was terrific however.

Cabernet was picked from the Bradens/ Chanticleer/ Winery block triumvirate: the Bosworth mix of stony loam soils and black cracking Bay of Biscay soils.   In terms of making our BoB Cab; same as we always do; we pick the grapes when they are ripe, crush them and then ferment them in small vessels with twice daily pump overs followed by approximately 12 months in lovely French oak (20% new, give or take). We then bottle and let the wine mature before release.

• Halliday Wine Companion

  Fermented in open-top vessels. Matured briefly in mostly French oak (30% new). Includes a dollop of cordon-cut fruit, dried on the vine and hyper-concentrated as a result. Currant, olive, mint, thyme, lavender, a swab of black-olive paste and sage-rolled tannins.  (Ned Goodwin MW)

  92 points

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