2007 Cabernet Sauvignon

VINTAGE
The 2007 ripening season was characterised by a very dry winter followed by the most concentrated vintage in Australian winemaking history, the result being very intense fruit flavours in the wines.

WINEMAKING
The grapes were harvested at optimum maturity and fermented on skins for 10 days then matured for 12 months using a combination of French Oak Alternatives and 1-2 year old French oak hogsheads.

COLOUR
Deep brick red in colour with distinct purple hues.

BOUQUET
Classic blackberry fruit and rich fruit cake aromas.

PALATE
Lively blackcurrant and blackberry flavours lift the balanced palate while subtle oak-derived hints of vanilla toast and spice add to the structured lingering finish.

SUGGESTED FOOD
Enjoy with osso bucco or your favourite pasta dish.

CELLARING
Drinking now to 2012.

AWARDS
Recommended: 2010 WSA Wine Challenge - Singapore
Bronze: 2009 Liquorlands Top 100 International Wine Competition
Bronze:2009 NZ International Wine Show