Tasting Notes
Garnet, brick red in colour, with blackberry, pencil shavings, black cherry and some spice on the nose. Medium in body with fine, smooth tannins. The wine is soft and juicy with great length.
Winemaker's Notes
From our premium vineyard. East-West row direction, with well drained sandy soil. Grapes were picked by hand and whole bunch sorting done at the cellar. This added to the quality of the final product. Cold soaking was done for two days, extracting colour and aromas early on in the process. A slow fermentation, as well as extended time on the skins further enhanced wine quality. After malolactic fermentation, the wine was racked to 300l barrels of which 40% new French oak predominantly. The wine matured for 12 months after which it was filtered and bottled in May 2018.
Analysis
| Varietal: | Cabernet Sauvignon |
| Alcohol: | 14.5% |
| pH: | 3.45 |
| Total Acidity: | 6.4 g/l |
| Residual Sugar: | 3.9 g/l |
Serving Suggestion
Serve with lamb stew, beef fillet with a wild mushroom sauce. Pairs extremely well with venison, vegetarian cuisine, pizza and pasta.
Chef's Special
Venison Burger topped with roast veggies
Awards
| Signature Cabernet Sauvignon 2005 | Silver: Michelangelo Awards 2007 |
| Signature Cabernet Sauvignon 2007 | 3½ Stars: John Platter Wine Guide 2010 |
| Signature Cabernet Sauvignon 2014 | Double Gold: Michelangelo Awards 2015 Gold: China Wine & Spirits Awards 2016 Gold: Vitis Vinifera Awards 2016 |
