Lady Bay Vineyard
Wine, Wineries, Wines
Our Cabernet Sauvignon is sourced from a single vineyard. The ‘A’ Grade fruit is regarded as a benchmark for quality in the Fleurieu and surrounding regions. Alluvial soil and undulation provide diversity within the vineyard and complexity in the resulting wine. The vineyard is inspected prior to harvest to identify the fruit best suited to each of our wines. Parcels that express the most varietal character and distinctive vineyard flavours are handpicked for our label. The remaining fruit is sold to Penfold’s for inclusion in their top-end wines such as Bin 389 and Bin 407.
The grapes are delicately pressed into traditional open fermenters and cold soaked (chilled to 5°C) to maximise colour extraction. Primary fermentation on skins is followed with gentle pump overs, and drain and returns to enhance the flavour profile. The wine is carefully pressed into mostly new barriques to complete malolactic fermentation, then racked off lees and returned to barrel. Unhurried Maturation in the finest French oak for at least three years allows a gradual integration of fruit and oak characters. Bottling without filtration retains significant flavour and texture - decanting is recommended. Extended ageing in bottle occurs to ensure the wine is ready to enjoy on release. It will continue to age gracefully with good cellaring for 10 years +
, Cabernet Sauvignon
, Wine Producer