Rockford HillWrattonbully Cabernet Sauvignon 2016
Dry, Full Bodied style of Cabernet Sauvignon
About this product
Dry, Full Bodied style of Cabernet SauvignonRockford Hill Reserve wines come from the most expressive blocks from our best vineyards. Complex and layered, the rich fruit profile of these wine displays the ultimate finesse and balance.
Growing condition
2016 season in Wrattonbully had a relatively dry start. The flowering was early due warmer than usual October and December. From January onwards the weather remained consistent with no extremes and minimal rain. This allowed ample time for the grapes to achieve flavour and tannin ripeness along with the sugar ripeness while still maintaining fine natural acidity.
Wine making
Fruit was handpicked at optimum flavour ripeness with 15.5 Baumé-Fermented in open fermenters at 25°C. Hand plunged and pumped over twice a day. Pressed off the skins and allowed to go through natural Malo-lactic fermentation. Filled in French oak, 30% new. Matured for 24 months.
Growing condition
2016 season in Wrattonbully had a relatively dry start. The flowering was early due warmer than usual October and December. From January onwards the weather remained consistent with no extremes and minimal rain. This allowed ample time for the grapes to achieve flavour and tannin ripeness along with the sugar ripeness while still maintaining fine natural acidity.
Wine making
Fruit was handpicked at optimum flavour ripeness with 15.5 Baumé-Fermented in open fermenters at 25°C. Hand plunged and pumped over twice a day. Pressed off the skins and allowed to go through natural Malo-lactic fermentation. Filled in French oak, 30% new. Matured for 24 months.
Rockford Hill Reserve wines come from the most expressive blocks from our best vineyards. Complex and layered, the rich fruit profile of these wine displays the ultimate finesse and balance.
Growing condition
2016 season in Wrattonbully had a relatively dry start. The flowering was early due warmer than usual October and December. From January onwards the weather remained consistent with no extremes and minimal rain. This allowed ample time for the grapes to achieve flavour and tannin ripeness along with the sugar ripeness while still maintaining fine natural acidity.
Wine making
Fruit was handpicked at optimum flavour ripeness with 15.5 Baumé-Fermented in open fermenters at 25°C. Hand plunged and pumped over twice a day. Pressed off the skins and allowed to go through natural Malo-lactic fermentation. Filled in French oak, 30% new. Matured for 24 months.
Growing condition
2016 season in Wrattonbully had a relatively dry start. The flowering was early due warmer than usual October and December. From January onwards the weather remained consistent with no extremes and minimal rain. This allowed ample time for the grapes to achieve flavour and tannin ripeness along with the sugar ripeness while still maintaining fine natural acidity.
Wine making
Fruit was handpicked at optimum flavour ripeness with 15.5 Baumé-Fermented in open fermenters at 25°C. Hand plunged and pumped over twice a day. Pressed off the skins and allowed to go through natural Malo-lactic fermentation. Filled in French oak, 30% new. Matured for 24 months.
Full bodied red wines have a noticeably textural mouthfeel with bold, complex flavours. Often deeply coloured.
Dry wines have no trace of sweetness at all.
- TypeCabernet Sauvignon
- Size750mL
- RegionWrattonbully
- Current Vintage2016
- Standard Drinks7
- Alcohol Volume15%
- CountryAustralia
- Brand NameRockford Hill
- ClosureScrew Cap
- Wine SweetnessDry
- Wine BodyFull Bodied
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