Appellation / Region

:

New South Wales, Australia

     
TASTING 
Colour: Vibrant purple with crimson hues.
Aromas: Lifted wild berries and plum fruit characters are evident with a hint of licorice and tomato leaf. Cedar vanilin oak characters add complexity to the nose.
Palate: Soft and medium bodied fruit driven wine with plum, blackberry and cassis flavours. The wine is well balanced with rich oad characters and soft tannins giving
the winea great structure, finish and length.
Temperature of Service: 18°C / 64°F.
Food Matches: Rump steak and field mushroom puff pastry pie and potato mash.

WINEMAKING
Varietal Composition: 100%Cabernet Sauvignon.
Alcohol: 13.00%, PH:3.60, TA: 5.80g/L
Vineyard Region : New South Wales,Australia
Soil Type: Sandy Clay

VINIFICATION AND MATURATION:

Vinified in a mixture of static, rotary and open top fermenters for up to a period of 6 days on skins. Here the fermentations were pumped over up to 8 times to maximise colour and flavour extraction. The must was then pressed off and wine was matured up to nine months. Components of the wine were also matured in oak barrels for a similar period of time, before all being combined together, lightly fined, blended and filtered before bottled.