Log in / Sign up Fermoy Estate Cabernet Sauvignon 2018
Tannins are plentiful – providing a structural framework to the wine and ensuring good cellaring potential of 8-12 years, however they are sufficiently matured to allow for immediate enjoyment.
Fruit sourced from various blocks – so a combination of hand and machine-picked fruit was destemmed to a combination of open and static fermenters. Generally, ferments were cold soaked, with a controlled ferment allowing for considered and gentle maceration on skins. Wines spent 2-6 weeks on skins depending on the parcel and fermenter, with MLF complete before pressing off skins to tank for a quick settle before racking to oak. Wines then spent the next 18 months in oak with no racking or movement – just a monthly topping. Cabernet blends were assembled in December 2019 according to barrel selection, prior to a light egg fining, long-term settle in tank and filtration before bottling in July 2020.
Aromas of cassis, black olive tapenade, tobacco and bay-leaf with complexing notes of coffee bean, cigar box and cedary oak spice.
Medium to full-bodied, this wine shows an abundance of black fruit sweetness on the mid-palate, with classical cassis and black olive notes to the fore. Savoury notes of tobacco leaf and dried herbs combine with hints of raspberry, dark chocolate and graphite to add depth and complexity. A refreshing acid line provides poise and length, while an array of fine, earthen tannin provides structure and form.
