Sourced from two vineyards that were planted with one on black and the other on red soils of the famed Coonawarra. All the fruit was picked during the early morning to retain colour and flavour retention and then crushed and fermented for a period of up to 10 days.
Following primary fermentation the wine was pressed off into a small parcel of new but mostly into older oak for malolactic fermentation and maturation where it was held for a period of 10 months prior to blending and bottling.
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$16.90
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Additional details
Catalog:
Region:
Cellaring:
Enjoy now or 2-3 years from vintage.
Nose:
Vibrant bright crimson red with deep purple hues. Showing a lifted perfumed nose of blackcurrant and mulberry fruit and followed by a chocolate oak with subtle spice character.
Palate:
The palate shows dark berry fruit flavours upfront with hints of nutmeg and subtle herb and red florals in the finish. Supple varietal tannins give classical framework and weight to the wine which finishes with integrated fruit and oak driving a long finish.
Varietal Composition:
Cabernet Sauvignon