100% Cabernet Sauvignon from Ohiti Vinyards located in an inland heat trap on the bed of the old Ngaruroro River.
Grapes were harvested on the 11th of April, (thus reflecting the influence of the regions summer heat) and fermented using the traditional Bordeaux pump-over method for extraction of the wines character and for cap management. Time on skins was around 3 weeks. Malolactic fermentation occurred after careful pressing and prior to going to French oak barrels for around 10 months
Harvested in excellent condition, the 2016 ‘Ohiti Estate’ Cabernet Sauvignon exhibits concentrated blackberries, hints of blackcurrants, dried herbs, toast, leather and dried spice. The French oak is well integrated thus creating palate complexity and weight to this generous wine.
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