Estate Cabernet Sauvignon 2017

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Estate Cabernet Sauvignon 2017

RRP: $38.00

Region: Frankland River
Variety: 100% Cabernet Sauvignon
Alcohol: 14.5%



The eleventh vintage of Castelli Frankland River Cabernet Sauvignon shows an amazing consistency of site terroir. The wine has a purity of classic Cabernet aromas of sweet blackberries with some overlaid mocha and dark chocolate nuances. The palate is medium to full bodied and the fine layered tannins form a solid core that is perfectly balanced with the fruit flavour and oak. A small addition of Malbec to the wine gives some suppleness and flesh to the mid palate and rounded support to the tannin backbone. This powerfully structured, well balanced wine will age well over the next 10 years.

Tasting notes (PDF download)
2017, 2016, 2015, 2014, 2013, 2012, 2011, 2010, 2009, 2008, 2007

2017 was a vintage slow to get out of the blocks. A cool and overcast spring meant slow ripening with amazing fruit flavours and zingy natural acids. Constant rain periods then meant everyone had to be on high alert for fungal diseases and picking was sometime dictated by incoming rain events. Crop levels were up after perfect flowering conditions, but this meant some fruit needed to be thinned to maintain
intense fruit and high quality. Like 2016, Riesling and Chardonnay were outstanding and the Frankland River reds enormous and juicy.

The fruit underwent pre-fermentation cold soaking for 10 days followed by a clean, warm (25-30°C) ferment. Maceration was via twice daily pump-overs (using specialized gentle tannin extraction method) also three rack-returns during ferment. Yeast strains used were Clos and F15. Total time on skins was 26 days to allow for tannin development and balance. Fifteen months in 50% new and 50% one year old French oak barriques (predominately Bossuet and D’Aquitaine).

Alcohol: 14.1%
pH: 3.53
T/A: 6.7g/L
Residual Sugar: <2g/L

Date picked: 5th April 2017
Baume: 14.1
pH: 3.84
T/A: 4.20g/L

Date picked: 11  April 2017

Baume: 14.1
pH: 3.82
T/A: 4.8g/L

Date picked: 28 April 2017
Baume: 14.1
pH: 3.84
T/A: 4.1g/L

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