Production
The key to the quality of this wine is in the decision on when flavours are optimal for harvest. We look for ripe cassis flavours, with fine tannins and mature brown seeds which will eventually help build structure in the wine. Fruit commences its journey to wine through fermentation on skins in a range of small stainless steel fermenters to gently extract the colour and fruit flavours until all of the sugar is consumed and some parcels are left to gain extra complexity. Following pressing and racking, French oak then plays its part in adding an extra dimension to the fruit, during which the wine clarifies slowly to allow the remaining yeast to aid in building palate structure.
Tasting notes
Notes of bright fruit characters of dark cherry, ripe cassis, and eucalyptus. Finishing with fine smooth tannins, showing the true joy of Cabernet Sauvignon from Coonawarra. Fresh and fruit driven, with juicy fruit upfront leading to drying tannins on the mid palate with a long and flavoursome finish.
Food match
Roast lamb with thyme, juicy portabello mushroom burgers or great with a cheeseboard.
