
The fruit for this wine was sourced from the Langhorne Creek region in South Australia where the maritime climate is ideal for the production of premium Cabernet Sauvignon. This Cabernet Sauvignon was harvested in late March 2017 at optimal ripeness. After de-stemming, the grapes were fermented over 10 days and left to soak on skins for a further 30 days to develop texture and tannin then matured for a further 12 months in a mixture of new and aged French oak. This Cabernet Sauvignon has medium acid, tannins and a full body with a long finish. It is a deep purple in colour, with pronounced blackcurrant and black cherry aromas, which continue through to ripe black cherry and blackcurrant flavours on the palate.
這款葡萄酒的葡萄產自南澳的蘭好樂溪地區,這裡的海洋性氣候非常適合生產優質的赤霞珠。這款赤霞珠於 2017 年 3 月下旬收穫,成熟度極佳。去梗後,葡萄發酵 10 天,然後帶皮浸泡 30 天,以形成質地和單寧,然後在新橡木和陳年法國橡木桶中陳釀 12 個月。這款赤霞珠酸度適中,單寧適中,酒體飽滿,餘韻悠長。它呈現深紫色,帶有濃鬱的黑醋栗和黑櫻桃香氣,入口後有成熟的黑櫻桃和黑醋栗風味。