Vintage 2020 will be one we don't forget in a hurry. Throughout budburst and
ripening the Riverina region was experiencing drought conditions, so
supplementary water was crucial and rainfall in the middle of vintage helped the
vines to get through the hot days. The Cabernet Sauvignon was harvested in the
last two weeks of March. Fermented separately in stainless steel vertical
fermenters for 4-6 days at around 26°C, then pressed at 1 baume via screw press
into stainless steel and left to ferment until dry. The wine was then racked off gross
lees onto French oak chips to complete malolactic fermentation. Once secondary
fermentation was complete the wine was clarified and blended.

This Cabernet Sauvignon is smooth and concentrated with notes of dark forest
berries, blackcurrant and a hint of vanilla and spice.

South Eastern Australia

Alcohol: 13.86%      pH: 3.41

TA: 6.82 g/l       RS: 6.50 g/l

Dry, full bodied

Great with any red meat especially when slow cooked also perfectly matched to
curries and rice dishes