The majority of the fruit spent between 7-10 days on skins to maximise colour, flavour and tannin extraction with a select batch left on skins for up to 28 days. The fruit was then transferred to French oak barriques for 18 months, 55% of which was new oak from coopers specifically selected for premium Cabernet. All vineyard parcels were kept separate right through to final blending stage. This wine is a deep ruby in colour with maroon hues, and on the nose exudes concentrated and intense aromas and flavours of cassis, black plum, cedar and violet. On the palate, its full-bodied and fleshy, but with the classic structured character of a cool climate Cabernet Sauvignon, with long silky tannins on the finish. The wine will cellar for several years, and is a great match for braised lamb with roasted shallots.
The majority of the fruit spent between 7-10 days on skins to maximise colour, flavour and tannin extraction with a select batch left on skins for up to 28 days. The fruit was then transferred to French oak barriques for 18 months, 55% of which was new oak from coopers specifically selected for premium Cabernet. All vineyard parcels were kept separate right through to final blending stage. This wine is a deep ruby in colour with maroon hues, and on the nose exudes concentrated and intense aromas and flavours of cassis, black plum, cedar and violet. On the palate, its full-bodied and fleshy, but with the classic structured character of a cool climate Cabernet Sauvignon, with long silky tannins on the finish. The wine will cellar for several years, and is a great match for braised lamb with roasted shallots.
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The majority of the fruit spent between 7-10 days on skins to maximise colour, flavour and tannin extraction with a select batch left on skins for up to 28 days. The fruit was then transferred to French oak barriques for 18 months, 55% of which was new oak from coopers specifically selected for premium Cabernet. All vineyard parcels were kept separate right through to final blending stage. This wine is a deep ruby in colour with maroon hues, and on the nose exudes concentrated and intense aromas and flavours of cassis, black plum, cedar and violet. On the palate, its full-bodied and fleshy, but with the classic structured character of a cool climate Cabernet Sauvignon, with long silky tannins on the finish. The wine will cellar for several years, and is a great match for braised lamb with roasted shallots.
The majority of the fruit spent between 7-10 days on skins to maximise colour, flavour and tannin extraction with a select batch left on skins for up to 28 days. The fruit was then transferred to French oak barriques for 18 months, 55% of which was new oak from coopers specifically selected for premium Cabernet. All vineyard parcels were kept separate right through to final blending stage. This wine is a deep ruby in colour with maroon hues, and on the nose exudes concentrated and intense aromas and flavours of cassis, black plum, cedar and violet. On the palate, its full-bodied and fleshy, but with the classic structured character of a cool climate Cabernet Sauvignon, with long silky tannins on the finish. The wine will cellar for several years, and is a great match for braised lamb with roasted shallots.
Last updated at 18/09/2024 15:30:36
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Country | Australia |
Region | South Australia |
Varietal | Cabernet Sauvignon |
Style | Bigger, Richer Reds |
Container Type | Bottle |
Updated 2 days ago
Country | Australia |
Region | South Australia |
Varietal | Cabernet Sauvignon |
Style | Bigger, Richer Reds |
Container Type | Bottle |