The grapes were crushed and fermented for two weeks on skins then gently pressed and transferred to premium oak barrells for maturation. The barrels were tasted, selected and blended to ensure a super-premium Coonawarra Cabernet.
Deep brick red to purple black gue. Blackcurrant and spicy plum notes on the nose invite you to the min and blackcurrant flavours on the palate. The wine is beautifully balanced with constructed tannins from the small oak that hold the wine and allow for a lingering long cedar-like finish.
