The grapes to produce the Cabernet Sauvignon “Jack Mann” Houghton were hand-harvested and then sorted before de-stemming to small open top fermenters. The individual ferments were conducted with indigenous yeast which contributes to the complexity and texture of the wine. Following routine hand plunging, the ferments were pressed off at dryness and transferred to oak for malolactic fermentation. The Cabernet Sauvignon “Jack Mann” Houghton was matured for 18 months in French oak barriques before the components were assessed and blended prior to filtration and bottling.
Jack Mann Cabernet Sauvignon is a single vineyard wine from the Justin Vineyard in the Frankland River region of Western Australia. This region is characterised by cool winters, warm summer days and cool summer nights. The soils at Frankland River are degraded granite gravels that are some of the oldest in the world. The Cabernet grapes for this wine are hand harvested from a small patch of 46 year-old vines. The particular clone of Cabernet Sauvignon is an original Houghton clone selected by Jack Mann.
Houghton Winery is named after one of its first owners – Lieutenant Colonel Richmond Houghton, who started producing wine early with its first commercial vintage – a modest 25 gallons, in 1859. Houghton history includes tales of pioneer Scots, bandits, long-term friendships and a “passing down of winemaking craft.” In 1937 the winery became known nationwide when the winemaker Jack Mann created Houghton White Burgundy. The Winery source grapes from every major premium grape-growing region in Western Australia, including the original Swan Valley vineyard in Western Australia’s oldest wine region; the Gingin vineyard in the foothills of the state’s Darling Ranges; premium grape-growing regions in the South West including Margaret River, Great Southern (ensuring wines with richness and density), the emerging Pemberton area, and Mt Barker located west of the Albany Highway. The state’s best grapes are reflected in every bottle.