Cabernet Sauvignon

AWARDS

93 points, Silver, 2023 Macedon Ranges Wine Exhibition (Class 7, Other Reds & Blends)
49.5 points, Bronze, Daylesford Wine Show 2023 (Class H Cabernet Sauvignon)
83 points, 2023 Melbourne Royal Wine Awards (Class CAB001 – Cabernet Sauvignon 2022 & Younger)
83 points, 2023 The Australian Single Vineyard Wine Show (Class 31, Cabernet Sauvignon – 2021 & 2022)
83 points, 2023 Cowra Wine Show (Class 131, Cabernet Sauvignon – 2021 -2022)

TASTING NOTE

Deep garnet in colour. Varietally faithful aromas of cassis, anise, violets, and dusty spice follow on the silky palate with blackcurrant, blackberry, and liquorice, dried bay leaf and roasted meats, with talc-y tannins in harmony with its purity of fruit. Length, precision, and presence.

WINEMAKING

100% destemmed to ferment whole berries, essential for retention of freshness and brightness It underwent a wild ferment over 14 days in open top fermenter, encouraging yeasts indigenous to the vineyard. Gently pumped over once daily, the juice was returned to the top of the cap for gentle tannin extraction. Upon completion of fermentation, the wine was pressed and matured in old oak hogsheads for 6-months.

ANALYSIS

Alc./Vol.14.0% pH 3.78 TA 5.25g/L

SERVING SUGGESTIONS

Slow cooked beef cheeks in red wine with Paris mash. Or with a cheese course, aged cheddar, Gouda, or Roquefort.