Morambro Creek Cabernet Sauvignon 2002
Complex black olive/mint chocolate aromas with a lovely spicy lift. Palate is big and flavoursome and very fruity with choc mints in the middle. Travelling well and offering excellent cellaring potential.
Winemaking at Morambro Creek is very traditional and labour intensive. Oak maturation takes place using 35-40% new barrels 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.
The season began mild in winter and warm weather in September which gave good early growth. Budburst was uneven with many unfruitful shoots. October to December was cool and wet and but not kind for flowering and fruit-set. No frosts of any consequence were experienced during spring. The fine cool weather from January to March whilst April and May saw above average temperatures.No disease issues due to the abundance of wind during the wet periods. Harvest was a little late finishing but completed in fine weather with few hold-ups.
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.