A velvety, classic example of this perennial favourite.
- AUS - Multi-regional
88 Points - "Sweet cassis fruit; good flavour and weight, with juicy red and black fruit on the palate." - James Halliday Wine Companion 2010 - June 2009.
"…has retained a good hit of sweet, curranty, fruit filled flavour…Soft texture and chocolatey oak give the show polish." - Campbell Mattinson & Gary Walsh - Big Red Wine Book 2009/2010 - May 2009.
Winery Tasting Notes
Deep red with vibrant fl ecks of majenta.
Ripe plum, cherry and coffee, coupled with cedary oak, rose and crushed mint leaves.
Rich and voluptuous fruits of ripe cherry and plum over layers of vanilla and chocolate. Hints of tomato leaf characters with smooth tannins and a long rich finish.
Grape: Cabernet Sauvignon is the second most planted red grape variety in Australia. It typically produces complex and full bodied wines with rich blackcurrant fl avours. The Cabernet Sauvignon vine is quite low yielding and produces small bunches of deeply coloured purple berries.
Fermentation: Temperature controlled (20-28 degrees Celcius) with regular mixing to ensure full colour and fl avour extraction from the skins. Oak Maturation: two to fi ve year old French and American oak for 13 months to impart chocolate, vanilla and spice fl avours and soften the Tannins in the wine. 30% of the blend was matured in stainless steel to retain the fresh fruit aromatics and vibrancy.
Vintage: Severe frosts throughout the Mitchelton estate and Central Victorian vineyards resulted in signifi cantly depleted yields. These meagre crop levels resulted in rapid fl avour accumulation over a concentrated ripening period resulting in intense varietal expression.
Vineyard: Grapes for this wine are sourced from selected vineyards within Central Victoria including our estate vineyard which provides the foundation of the rich fl avours. Close attention to canopy and yield management on an individual site basis ensure the fruit achieves full fl avour expression.