A full bodied layered Cabernet, of blackcurrant, olives, earth and a touch of herbaceous notes. The palate displays flavours from every direction – plum, cassis and bay leaf tannins. High quality French oak settles into the fruit and the fine yet firm tannins are massaged into the background. This is a fine example of Blackwood Valley Cabernet Sauvignon.
Winemaking – The cabernet grapes were destemmed, crushed and chilled into small fermenters. The grapes were cold soaked for 6 days before under going fermentation using a selected yeast strain. The ferment was held at 26 degrees before allowing to warm up at the finish of ferment. A 16 day post ferment maceration was undertaken before pressing direct to 35% new French oak barrels and 65% two and three year old French barrels. The Cabernet remained in barrel for 15 months maturation before barrel selection blending and bottling. No finings were required.
Coby Ladwig – Winemaker
Dickinson Estate Sauvignon Blanc
A lifted nose of gooseberries and guava combine effortlessly with riper fruity notes. A flinty backbone drives the palate balanced with weight and richness. The palate boasts ripe nectarines and tropical characters finishing with length and freshness.
Winemaking – Pressed via tank and bottled 6 months after harvest
Coby Ladwig – Winemaker
Dickinson Estate Shiraz
A full bodied dense Shiraz, of spice, blackberry and black cherries. The palate is complex – cigar box, licorice and savoury notes. High quality French oak settles into the mid palate and the fine spun tannins give a long soft finish. This is a fine example of Blackwood Valley Shiraz.
Winemaking – The Shiraz grapes were destemmed, crushed and chilled into small fermenters. The grapes were cold soaked for 5 days before under going fermentation using a selected yeast strain. Gentle pump overs with the addition of oxygen and temperatures held at 25 degrees before allowing the ferment to warm up at the finish. Pressed direct to barrel utilizing 30% new French oak barrels and 70% two and three year old French barrels. The Shiraz remained in barrel for 12 months maturation before barrel selection blending and bottling. No finings were required.
Coby Ladwig – Winemaker
