Estate Cabernet Sauvignon

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A medium to full bodied Cabernet which offers a melange of dark cherry, sour raspberry and roasted red capsicum. Velvety tannins and a warming cedary oak greet the palate, with briary herbaceous intrigue opening into rich, juicy blackberry and cassis. A Cabernet that may be enjoyed now but will reward the patient cellar over the medium term.



One of the best, close to perfect vintages in the last 10 years. January was warm with good rainfall setting up the vines with an ideal amount of soil moisture. This was followed by a month of cool and dry conditions, perfect for slow and steady fruit ripening. The cooler conditions and even ripening resulted in producing fine elegant wines.



Harvested from the low laying block E, this selection of SA125 clone Cabernet Sauvignon is handled very traditionally in the winery, basically without intervention.  Fermented in open pots, starting with a cold soak, the fruit is very much treated as the hero.  Gentle pump over and a couple of plunges manage the fermentation temperature.  Pressed out and racked to small French oak barrels, the wine is matured for approx. 15 months, before assemblage and bottling.



Slow cooked lamb



Varietal composition: 100% Cabernet Sauvignon

Alcohol: 13.5%

TA: 5.6

pH: 3.56

Cellaring: Now - 2028