Cabernet Sauvignon is regarded by many as the Clare Valley’s premier red grape, as evidenced by the region’s significant plantings. Sevenhill have 20.88ha of Cabernet vines – naturally consistent low cropping, giving fruit of great integrity.
Fermentation occurred in both stainless steel (10-tonne) and open slate vats (4-tonne) over 12 days. During fermentation, carefully managed pump-overs were critical to capturing flavour and colour. The Cabernet was left on skins for four weeks for post-fermentation maceration then kept in French oak.
The 2014 Inigo Cabernet Sauvignon scored 90 points in James Halliday’s Wine Companion.
The Inigo range honours St Ignatius, the Jesuits’ founder and features estate grown single varietals. The label’s deep grey colour was chosen to connect with the widely seen local slate – used not just as building materials but for the unique, and irreplaceable, slate vats and fermenters that are perfect for controlling the temperature during the winemaking.