2023 MINIM XO CABERNET SAUVIGNON
A fully flavour ripe and developed expression of Cabernet Sauvignon seeking to find a balance between power and finesse. In 2023, informed by our collected learnings, supported by our focused farming efforts and gifted a great growing season we pushed ripeness out further than we had before. Pushing flavour and tannic ripeness and not worrying about acid. Wonderfully the canopies held, the flavour deepened and our efforts were rewarded with perfectly complex, flavourful and powerful bunches of cabernet to play with!
IN THE VINEYARD….Made with estate fruit grown in shallow basaltic soil over deeper granitic sands and country rock in our Metcalfe vineyard, within the southernmost extent of the Heathcote GI. Systemic herbicides and pesticides were removed from the farming cycle in 2019 as we moved to a more regenerative viticultural model, incorporating compost teas, fish and kelp emulsions into our spray program and fertigation. Early undervine cultivation was employed to break up soil compaction, followed by heavy undervine compost/mulch applications to bring balance and life to the soil. We regularly conduct soil sampling to ensure we are heading in the right direction with our approach to improving soil health. All vine work year to year is done by hand, including undervine management, shoot thinning, netting and picking.
IN THE WINERY…. Sourced from 14 rows of north-south planted vines from our more exposed block, located in shallow basaltic soils over granitic sands. Hand-picked, destemmed and fermented with natural yeast in open pots over 3 weeks. Fairly extractive approach here with regular pump overs and later plunging. A classic approach for a classic varietal. This fruit was pressed after 3 weeks and matured in a single 3rd use Stockinger Demi along with seasoned barriques for 16 months, racked, sulphured and rested in tank for another 10 months. The wine came together and was bottled under Diam 10 Origene cork in summer 2025.
IN THE GLASS…. a full bodied and flavour ripe Cabernet Sauvignon, with generous black-blue fruit of blackberry, cassis and blood plum, developed and enduring tannins and brambly herbaceous lift of dried sage, aniseed, lavender and roibos tea. A new and powerful expression of cabernet from our vineyard but balanced deftly with aromatic lift and vivid fruit. A wine for now and maybe forever.
CABERNET - ORGANIC FARMING - WILD YEAST - OLD OAK
A fully flavour ripe and developed expression of Cabernet Sauvignon seeking to find a balance between power and finesse. In 2023, informed by our collected learnings, supported by our focused farming efforts and gifted a great growing season we pushed ripeness out further than we had before. Pushing flavour and tannic ripeness and not worrying about acid. Wonderfully the canopies held, the flavour deepened and our efforts were rewarded with perfectly complex, flavourful and powerful bunches of cabernet to play with!
IN THE VINEYARD….Made with estate fruit grown in shallow basaltic soil over deeper granitic sands and country rock in our Metcalfe vineyard, within the southernmost extent of the Heathcote GI. Systemic herbicides and pesticides were removed from the farming cycle in 2019 as we moved to a more regenerative viticultural model, incorporating compost teas, fish and kelp emulsions into our spray program and fertigation. Early undervine cultivation was employed to break up soil compaction, followed by heavy undervine compost/mulch applications to bring balance and life to the soil. We regularly conduct soil sampling to ensure we are heading in the right direction with our approach to improving soil health. All vine work year to year is done by hand, including undervine management, shoot thinning, netting and picking.
IN THE WINERY…. Sourced from 14 rows of north-south planted vines from our more exposed block, located in shallow basaltic soils over granitic sands. Hand-picked, destemmed and fermented with natural yeast in open pots over 3 weeks. Fairly extractive approach here with regular pump overs and later plunging. A classic approach for a classic varietal. This fruit was pressed after 3 weeks and matured in a single 3rd use Stockinger Demi along with seasoned barriques for 16 months, racked, sulphured and rested in tank for another 10 months. The wine came together and was bottled under Diam 10 Origene cork in summer 2025.
IN THE GLASS…. a full bodied and flavour ripe Cabernet Sauvignon, with generous black-blue fruit of blackberry, cassis and blood plum, developed and enduring tannins and brambly herbaceous lift of dried sage, aniseed, lavender and roibos tea. A new and powerful expression of cabernet from our vineyard but balanced deftly with aromatic lift and vivid fruit. A wine for now and maybe forever.
CABERNET - ORGANIC FARMING - WILD YEAST - OLD OAK
A fully flavour ripe and developed expression of Cabernet Sauvignon seeking to find a balance between power and finesse. In 2023, informed by our collected learnings, supported by our focused farming efforts and gifted a great growing season we pushed ripeness out further than we had before. Pushing flavour and tannic ripeness and not worrying about acid. Wonderfully the canopies held, the flavour deepened and our efforts were rewarded with perfectly complex, flavourful and powerful bunches of cabernet to play with!
IN THE VINEYARD….Made with estate fruit grown in shallow basaltic soil over deeper granitic sands and country rock in our Metcalfe vineyard, within the southernmost extent of the Heathcote GI. Systemic herbicides and pesticides were removed from the farming cycle in 2019 as we moved to a more regenerative viticultural model, incorporating compost teas, fish and kelp emulsions into our spray program and fertigation. Early undervine cultivation was employed to break up soil compaction, followed by heavy undervine compost/mulch applications to bring balance and life to the soil. We regularly conduct soil sampling to ensure we are heading in the right direction with our approach to improving soil health. All vine work year to year is done by hand, including undervine management, shoot thinning, netting and picking.
IN THE WINERY…. Sourced from 14 rows of north-south planted vines from our more exposed block, located in shallow basaltic soils over granitic sands. Hand-picked, destemmed and fermented with natural yeast in open pots over 3 weeks. Fairly extractive approach here with regular pump overs and later plunging. A classic approach for a classic varietal. This fruit was pressed after 3 weeks and matured in a single 3rd use Stockinger Demi along with seasoned barriques for 16 months, racked, sulphured and rested in tank for another 10 months. The wine came together and was bottled under Diam 10 Origene cork in summer 2025.
IN THE GLASS…. a full bodied and flavour ripe Cabernet Sauvignon, with generous black-blue fruit of blackberry, cassis and blood plum, developed and enduring tannins and brambly herbaceous lift of dried sage, aniseed, lavender and roibos tea. A new and powerful expression of cabernet from our vineyard but balanced deftly with aromatic lift and vivid fruit. A wine for now and maybe forever.
CABERNET - ORGANIC FARMING - WILD YEAST - OLD OAK