Jester Cabernet Sauvignon 2020

Story

The life of the party, the instigator of frivolity, the undying entertainer. A modern-day jester gathers friends around regularly to eat and drink well, and much like their medieval predecessors, reminds us that life shouldn’t be taken too seriously.

Tasting Note

Primarily fruit driven with savoury complexing elements. Blackberry, blackcurrant and dark cherry, coffee grounds, tobacco, roasted nutmeg and a touch of charcuterie. Tannins are plush cored with powdery texture and a youthful structure. Subtle acidity is well balanced and integrated with the elegant weight and style of the wine.

Vinification

Fermented over 7 days in 8 tonne potter fermenters and larger vinomatics with twice daily pump overs carried out in both circumstances. Temperatures were kept cool, between 20 and 24˚C to retain fruit vibrancy and ensure a soft tannin structure. The ferment was pressed off at approx. 1 Baume to finish in stainless steel tank before being transferred to seasoned 80% French and 20% American Hogs Head Barrels for 13 months. Malolactic fermentation was completed by indigenous strains following which the wine was racked, sulphured and returned to oak to complete its maturation. No finings and only light filtration were used prior to bottling.

Vineyard

Lopresti Lot 10 & 11 Vineyard – Flour Mill Road, Whites Valley, McLaren Vale.

Located in close proximity to the Gulf of St Vincent in the Whites Valley area of McLaren Vale between Willunga and Aldinga. Black and grey Biscay clays predominate, sitting over alluvial Ngaltinga formation. Sea breezes mediate daytime heat while the cracking clays reduce vigour during the critical ripening period. These factors help to produce a wine of depth and concentration.

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