HELENS HILL
The Helen’s Hill wine range holds the spirit of those who have gone before us. It celebrates passion, persistence and the genuine connection between people and land. Each wine is hand crafted and under goes an arduous selection process before it makes it into a Helen’s Hill bottle. As we know, great wine is made in the vineyard and as such only small select parcels of fruit from certain rows of our single vineyard site are handpicked at harvest. Each wine is fermented in select French oak barrels. Prior to bottling, each barrel is tasted and ranked with only the best barrels selected for the Helen’s Hill range.
SCOTT MCCARTHY
Winemaker Scott McCarthy was born in the wine game. From the moment he was old enough to walk his father had him in the family vineyard picking grapes. Scott joined Yalumba and after spending 10 years working in the Barossa Valley, he spent a number of years in areas as diverse as the USA's Napa Valley, the Loire Valley and Languedoc region in France, and Marlborough, in New Zealand. He came to realise that making wines from a cool climate region was where his true winemaking passion lay, and as a result he settled back in Australia at one of the best cool climate regions in the world; the Yarra Valley.
Cabernets 2018
This Cabernets blend combines all 5 of the traditional Bordeaux varieties to produce a classic cool climate Cabernets. The blend is approximately 50% Cabernet Sauvignon, 30% Merlot, 12% Cab Franc, 7% Malbec and 1% Petite Verdou.
All fruit is grown at the single vineyard site and hand picked at harvest to ensure that all fruit is picked at optimal ripeness. The fruit is de-stemmed and crushed into our open top fermenters to undergo primary fermentation. (approximately 6-8 days) The juice then spends up to 6 weeks in the fermenters going through post ferment maceration to extract maximum color and tannins from skins.
After fermentation is complete, the skins are pressed off and the juice settled in tank for 48 hours. The juice is then "racked” off to French Oak barrels (50% New, 50% old) for full malolactic fermentation which takes approximately 4 months. After malo fermentation is complete the wine is "racked” to tank, the barrels are cleaned and the wine is returned to the same barrels for final barrel maturation.
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