REGION 55% Clare Valley & 45% Coonowarra, Australia
WINEMAKING After harvesting, the grapes for this wine were de-stemmed and transferred to potter fermenters where the juice was fermented using a Cabernet-specific yeast isolate. Gentle mixing using the gas mixing system occurred 2 – 3 times over the course of the day. Post fermentation,a small percentage of thefruit was left ‘on skins’ and soaked for around 4 weeks to achieve better integration of tannins. The wine was then gently pressed to tight-grained French oak hogshead barrels (50% 1 year old, 50% 2-3 year old) for secondary, malolactic fermentation. After prolonged oak maturation, the wine was fined, filtered and bottled in November 2014.
TASTING NOTE Nose: Lifted aromas of blackcurrant, cassis and subtle choc-mint characters along with complex spice and cigar box from the oak. Palate: This is a rich full-bodied wine yet at the same time, remains in balanced across the palate with fine, elegant tannins – the hallmark of great Cabernet. Intense flavors of blackcurrant and cassis delight with subtle savoury French oak characters of cedar and spice. The finish is long and persistent.
