Region: South Eastern Australia.
Appearance: Vibrant red with garnet hues.
Bouquet: Fragrant floral lift with hints of plum, cherry and bay leaf.
Palate: Rich flavours of blackcurrant and delicious red fruits. Integrated oak, silky texture with a wonderfully balanced finish.
Suggested Cuisine: Hearty stews, steak with mushroom or roast lamb.
General Characteristics: Dry / Medium Bodied
Vintage Conditions: 2013 saw low rainfall in Spring with January being quite dry and warm. The dry weather allowed fruit to reach optimum ripeness providing a good balance of acidity and flavour. Some light showers in late February to help freshen the fruit with vintage starting later than usual but finishing quickly by the end of March.
Winemaking: Vineyards of Cabernet Sauvignon were selected by the winemaker, and fruit was picked when both flavour and tannins were optimum. Wine was fermented on skins for an average of seven days days at 20 - 22°C which enables the rich flavours and colour to be extracted from the grapes.
Wine Analysis: Alc/Vol: 13.50%pH: 3.5 TA: 6.4 g/L
Cellaring: Enjoy now or cellar up to five years.
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