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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