Grape Variety: 100% Cabernet Sauvignon

Growing Region: Clare Valley, Coonawarra, Australia

Head Winemaker: Adam Eggins

TASTING NOTE:
The 2010 growing season in the Clare Valley and Coonawarra regions were extremely varied, with the vines experiencing all weather conditions. Strategic crop management and bunch thinning was implemented to ensure optimum fruit development, with their Cabernet Sauvignon exhibiting the benefits of slow maturation; ripe tannins and flavours with vibrant varietal distinction.

After harvesting, the grapes were de-stemmed and transferred to potter fermenters where the juice was fermented using specific yeasts. Post fermentation, a small percentage of the fruit was left 'on skins' and soaked for around 4 weeks to achieve better integration of tannins. The wine was then gently pressed-off to tight grained French oak hogshead barrels (10% new, 90% 1-3 year old) for secondary, malolactic fermentation. After just over 18 months in oak, the wine was then fined, filtered and bottled in February 2012.

In the glass the wine has a dark red colour with a vibrant purple hue. There are lifted aromas of blackcurrant, cassis and subtle herbal and complex spice characters with a hint of tobacco notes from the oak. This wine is rich and full-bodied and is well-balanced across the palate with fine, elegant tannins - the hallmark of great Cabernet Sauvignon. Ripe flavours of blackcurrants and cassis delight with subtle savoury French oak characters of cedar and spice, giving the wine a long and persistent finish. Decant for 45-60 minutes and serve at 18C.

CELLARING POTENTIAL:
Drinking perfectly well this coming season; and will age well for another 5-7 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with well seasoned cuts of red meat, wild game and hard cheeses, enjoy.

A Cabernet with structure and character.