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2017 Alena Cabernet Sauvignon

2017 Alena Cabernet Sauvignon


In early March, we hand harvested 6 tonnes of Cabernet sauvignon from our cane pruned, lower yielding section of our Cabernet sauvignon. The grapes were destemmed and very gently crushed prior to fermentation. Throughout fermentation, a range of cap management processes was used in order to extract colour and fine tannin. Once alcoholic fermentation was complete, the tanks were filled and allowed to macerate on their skins for 6 weeks. The post fermentation maceration allowed us to build tannin structure in the wine, without adding bitterness or astringency.


The wine was placed in French oak barrels for malolactic fermentation, followed by ageing for 12 months. At the end of the ageing, individual barrels were selected for the final blend. The wine required no further treatment except bottling.


While 2017 was a cooler year, our 2017 Alena Cabernet Sauvignon still displays the classic Yarra Valley characteristics of cassis, violets and chocolate. This is all supported by refined tannins and the sweet spice from the oak. The wine is very young, after bottling in July 2018, and will reward time in the cellar.


Such a fine, complex wine requires a fine, complex match with food.

  • Style

    Dry Red

  • Size

    750 ml


  • Packing

    6 bottles per carton


  • Description


  • Tasting Note


  • Details

    Alcohol: 14% | pH: 3.5| TA: 6.1g/L | Dozen Produced: 360

  • Accolades


  • Winemakers Notes


    The grapes for this wine were from cane pruned vines on our 12 acre block of Cabernet sauvignon.


    Hand picked grapes were destemmed and gently crushed before transferring to stainless steel tanks for fermentation. Extraction of colour and tannins was achieved through gentle pump overs and one rack and return midway through fermentation. After alcoholic fermentation, the wine was transferred to oak for malolactic fermentation.


    All of the wine is aged in 225 litre oak barrels, of which 30% is new. A mixture of coopers was used to add complexity to the oak profile of the wine. Once MLF was complete, the wines were sulphured and individual barrels racked and returned every 3 months.


    Malolactic fermentation was completed in oak.

    Maturation and bottling:

    The wine was aged in oak for 12 months, prior to blending and bottling. The wine is unfined.

  • Reviews


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