Aged 4 years in old barrels
Brightened up with young late harvest wine
This is more than a Vintage Port, even if we could call it that. This “Fortified Red Wine” was made in 2013 when we partnered with a local winemaker, Graham Kerr, for the production of a small batch of vintage fortified Cabernet Sauvignon. The fermentation of the extremely ripe fruit was arrested with premium grape spirit. The fortified wine was then aged in our shed in two old oak barrels for 4 years prior to blending with 8 percent of 2017 vintage late harvested shiraz for freshness. The wine was topped up regularly but nevertheless gained the rich amber-brown colour of an extended barrel aged, madierised wine, full of Christmas cake spices and richness. The syrup like Cabernet was lightened up with a small percentage of younger late harvest shiraz to give it lightness and freshness.
A total 640 bottles were produced with no fining or filtration. Wine by Graham Kerr and Sam Statham, label art by Nick Statham.
Sulfites: <10ppm Free
Blend: 92% Cabernet Sauvignon, 8% Shiraz