2016 Sandalford Element Cabernet Merlot
Sweet berry flavours up front, balanced with mocha and spices. Soft silky tannins give plenty of weight and texture.
Immediately after harvest the fruit was destemmed and crushed. Twice daily pump overs were used for extraction and cap management during the fermentation which took place using selected yeast strains. After the completion of both the yeast fermentation and malolactic fermentation, the wine was aged in older french oak barriques before blending and bottling.
Meet the maker
Growing up on a wheat and sheep farm is not your traditional start to a winemaking career. However, it was driving through the Swan Valley on the way to Perth that started my interest in grapes. They were always beautiful and green quite a contrast to the dry and dusty terrain from the farm. During my final year of studies at the University of Adelaide, I commenced working at Petaluma in the Adelaide Hills, and this seeded my love of Riesling. After 18 months, I decided to explore the world of wine and for the next several years was a flying winemaker, working alternate vintages in both the Northern and Southern Hemispheres. In the north, this took me to France (Languedoc, Cognac & a couple of days in Bordeaux) and many times to Oregon, USA. This is where my love of Pinot was born. Back in Australia, I also explored Margaret River, Geographe, Clare Valley, SA and Macedon Ranges, Vic. In January 2007, coming back to WA, I joined Sandalford as Winemaker and in December 2012, was offered the Senior Winemaker position. To talk about my winemaking philosophy, is to first understand the vineyards. My role is to let the grapes shine and ensure they reflect the vineyard site they\'re from. The fruit source for all of our wines, are paramount to their success, and I\'m incredibly lucky to have one of the oldest vineyards in Margaret River to work with.
55% Cabernet Sauvignon & 45% Merlot
Obvious blackberries and blackcurrants with underlying notes of spiced plums.
Sweet berry flavours up front, balanced with mocha and spices. Soft silky tannins give plenty of weight and texture. Drinking beautifully now, but will cellar nicely for a few years yet.
2016 started with mild spring conditions, which developed into a warm and dry start to summer. However, a tropical rain event in mid-January interrupted these lovely conditions. With this moisture came the challenge of increased disease pressure on the fruit. Despite this challenge, all fruit harvested was of exceptional quality, showing intense varietal characters.
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