Cabernet Sauvignon
10% new Taransaud French oak hogsheads. Remainder in one to seven-year-old French oak hogsheads.
The many parcels making up this wine were crushed into and fermented in open top vessels, with regular pump overs (three daily over peak fermentation) to extract color, flavor and tannins. Average time ‘on skins’ was 14 days. The batches were then drained and pressed to tank and then racked to barrel for oak maturation.
Matt Wenk
Fresh, Full-bodied, Lively
Berry, Black Currant, Juniper Berries, Plum, Raspberry
Blue and red currant with classic leafy Cabernet detail. Notes of cigar, wild herb, and aromatic woods with incense smoke.
Medium to full bodied, starts with classic Cabernet austerity yet quickly breathes up, showing classic McLaren Vale generosity. Acidity is bright and perfectly folded into the wine. Tannins are classic in nature and provide a very stern and savory backbone to frame the wine around. The fruit profile weaves between blue to red fruited spectrum, showing notes of satsuma plum, red and black currants. Floral and incense detail gives the palate lots of pop and energy.