The Cabernet fruit was harvested in March 2016 and immediately transported to our winery in the Hunter Valley where it was crushed. Primary fermentation took place in 7 tonne stainless steel fermenters before being pressed off to tank where Malo lactic fermentation was allowed to finish. The wine was matured in French oak barriques for 10 months before being filtered and bottled.
A warm dry spring resulted in yet another early start to vine growth. Three rain events from late January to early February caused little damage, and the rainfall and cooler conditions which continued through into February resulted in excellent conditions for flavour development and acid retention. Fruit quality is very high.
Drink now or cellar for 5 years.
Intense crimson red with purple hues.
Aromas of black currants and mulberries with hints of cedary oak and mint.
This wine displays intense flavours of rich mulberry and
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