Morambro Creek Cabernet Sauvignon 2000
Dark red colour. Blackberries, black olives and plums. Very ripe. On the palate was rich and sumptuous, sweet black fruits with herbaceous underlying notes. Minty, blackberry, smooth and voluptuous savoury tannins. A beautiful wine with great potential if cellared correctly.
Winemaking at Morambro Creek is very traditional and labour intensive. Oak maturation takes place using 35-40% new French barriques. In good cellars, Morambro Creek Cabernet Sauvignon can age for anywhere from 7 to 10 years. This blend was put together using select barrels from our family estate that best demonstrate the intensity of our fruit balanced by integrated oak.
2000 saw early budburst following another dry winter. Vigorous early growth was followed by a month of cooler weather. This cool period from mid October to mid November caused some problems in young vines with the uptake of trace elements, due to lack of root activity. Frost in late October caused some and cool and windy conditions during flowering resulted in a reduced yields. Disease levels were low with no problems from downy mildew. Harvesting conditions were ideal with little rain and grapes were harvested in good condition.
At Morambro Creek, our sole objective is to produce the best wines possible from our unique vineyard site. Planted on own rootstock and located in the Padthaway valley which is comprised of rich Terra Rosa soils our estate vineyard benefits from excellent sun exposure producing grapes of optimum flavour, colour and tannin development. The warm summer days are moderated each evening by coastal winds that cool the vines and result in a longer ripening period. This extended period allows for the grape tannins and seed to fully ripen prior to being harvested, thus creating wines that are rich and supple on the palate.
Our pursuit of great wine can also be seen in the meticulous management of our vineyard. We strive for low crop yields and small grape bunches of intense flavour, and whilst we employ the latest technology in the vineyard to help us achieve vine balance and reduced vigour, we harvest when the fruit reaches full flavour development.