The Coonawarra region consists of warm days and cool nights during the growing season. The winter is generally very wet and cool which allows the fruit adequate conditions to achieve optimum ripeness. The Coonawarra is a fantastic region known for growing Cabernet with rich fruit flavourand natural acidity.
This Cabernet Sauvignon is a prime example of this. The fruit for this wine was fermented in 8 tonne open fermenters at cool temperatures for approximately 10 days. This process aids in flavour retention in the fruit. Once fermented the wine is allowed to go through malolactic fermentation and then transferred to new and old French Hogshead & American barrels to mature for 16 months before bottling.
Over 100 years of winemaking
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