Winemaking: A select parcel of fruit was used to make this 2016 Cabernet, sourced from one of McLaren Vale’s premium vineyards. The grapes were crushed and destemmed before being cold soaked for 3 days prior to fermentation. This allowed for slow and soft extraction of colour. The wine was then heated up to 18 degrees and fermented in an open top fermenter for 7 days. The fruit was pumped over 3 times daily every 8 hours to ensure maximum exposure to skins and seeds to get the good depth of colour and tannin profile we see in this wine. The wine was then pressed to a combination of stainless steel tanks and 25% new French and American oak. The wine went through a secondary fermentation phase and remained in oak for 12 months before being blended, and filtered prior to bottling.
Variety: Cabernet Sauvignon
Region: McLaren Vale
Serving Temp: 15 -18 ºC
Food Pairing: Red meat, lamb, duck, peppery sauces
Body: Full Bodied
Peak Drinking: Now- 2028
Colour: Deep Purple
Nose: Earthy, leafy, mint and Eucalyptus notes are present early making way for notes of currants and oak.
Palate: Very fruit forward on the palate, black plum, currants and raspberries are really well balanced with the oak. There is a lovely fine tannin structure to this wine allowing the fruit to be the hero. This wine has great length, fruit flavours lingering before disappearing with a soft velvety finish.