Technical Analysis
Cabernet Sauvignon vines are perfectly suited to the Coonawarra region, where a magical combination of the terra rossa soil and cool maritime climate produce very high quality grapes.
Tasting note
The wine shows deep and rich red-purple colour with lifted violet and mint aromas. The palate has great length with balanced cassis fruit and dark chocolate. A little riper than previous years, with immense varietal definition and superb ripe soft tannins.
Vinification details
Harvested and transported to our winery overnight, the grapes were crushed and fermented before pressing and aging the wine in French and American oak barrels for 14 months.
AWARDS
International Wine Challenge: Gold
2024 National Wine Show of Australia: Silver 90 pts
2024 Perth Royal Wine Awards: Gold
Halliday: 93 pts
Technical Analysis
Cabernet Sauvignon vines are perfectly suited to the Coonawarra region, where a magical combination of the terra rossa soil and cool maritime climate produce very high quality grapes.
Tasting note
A vibrant red-purple colour with lifted violet and mint aromas. The palate has great length with balanced cassis fruit and dark chocolate.
Vintage conditions
Low rainfall and a warm growing season produced ripe fruit full of flavour at 13.2° Baume.
Vinification details
The grapes were crushed and fermented to dryness then pressed and matured in oak for 12 months before blending and bottling.
Technical Analysis
Cabernet Sauvignon vines are perfectly suited to the Coonawarra region, where a magical combination of the terra rossa soil and cool maritime climate produce very high quality grapes.
Tasting note
A vibrant red-purple colour with lifted violet and mint aromas. The palate has great length with balanced cassis fruit and dark chocolate.
Vintage conditions
2012 was considered an excellent vintage for Coonawarra. Mild days and cool nights were perfect conditions for producing great quality fruit.
Vinification details
Low rainfall and a cooler than average growing season produced ripe fruit full of flavour at 12.5° Baume. The grapes were crushed and fermented to dryness then pressed and matured in oak for 12 months before blending and bottling.
