Description: 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.
Tasting Notes: 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.