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Source: Hand harvested from the home vineyard blocks planted in 1989 and 1996
Clones: SA125 (70%), G9V3 (20%) and LC7 (10%)
Winemaking Notes: Wholly destemmed and open pot fermented with daily hand plunging. After cold-soaking for a couple of days fermentation started naturally. Cultured yeasts were later added to complete the ferment. The wine spent a further 30-days macerating on skins before being pressed to a combination of French oak barriques and hogsheads, 20% of which were new. Bottling occurred following 18 months in oak.
Wine Characteristics: Displaying all the characteristics of the fine Yarra Valley Cabernet style. Whilst largely in the bright red fruited spectrum, there is an undercurrent of blackberry that provides concentration to the palate. Assisted by the extended time on skins (post fermentation) the wine is medium bodied with firm dense tannin and a long and defined finish. Finestra’s Cabernets are built for the cellar and also provide drinking pleasure from around three years after vintage.
