The grapes were mechanically harvested and crushed in the field. Initial fermentation was carried out in open fermenters and the cap was hand plunged twice a day. One third of the wine was run off into new French oak hogsheads, where fermentation was completed. The balance of the wine completed fermentation on skins, and was then transferred to barrels. The wine was bottled under screw cap, after eighteen months aging in French oak hogsheads.
Resulting Wine has aromas of cassis with some savoury notes, mid-weight palate displays rich fruit and fine-grained tannins with a long and flavoursome finish.
A classic Coonawarra Cabernet Sauvignon of elegance, flavour and structure.
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