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2006 Cabernet Sauvignon
Winemaking Notes
The 2006 Cabernet was picked as ripe as possible in order to achieve a balance between the ripe fruit characters and the more herbal nature of the variety. The fruit was then destemmed and crushed and cold soaked for 3 days. Traditional Bordeaux yeast was used for the fermentation. Once fermentation was complete the skins were basket pressed to ensure gentle extraction of the fine tannins and the wine was then matured in French oak for 18 months. Following a light egg white fining the wine was coarse filtered and then bottled.
$30.00 per bottle
Tasting Notes
The 2006 Cabernet is full of black current and cassis characters with a beautiful velvety mouthfeel. There is an added hint of chocolate, leather and tobacco which makes a wonderfully complex wine. Whilst drinking well now, this wine will continue to develop for the next 6 - 10 years.
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