2006 Cabernet Sauvignon

VINTAGE
2006 was a very good year in the Coonawarra with solid winter rains, followed by a cool dry ripening period. This resulted in concentrated fruit flavours with excellent balance.

WINEMAKING
The 2006 Three Sons cabernet sauvignon was harvested at optimum maturity and fermented in small open vats for 14 days. The wine was pressed then matured in brand new French oak for 16 months prior to blending and bottling.

COLOUR
Deep dark red in colour with purple hues.

BOUQUET
This intense wine displays ripe cassis and blackcurrant aromas.

PALATE
Structured with lush berries and dark fruits supported by firm tannins and along rich finish.

SUGGESTED FOOD
Enjoy with roast fillet of beef with dark roasted onions.

CELLARING
This superb wine is ready to drink now and will reward with careful cellaring of 5 to 7 years.

AWARDS
BRONZE: 2008 Royal Queensland Wine Show
3 1/2 Stars: 2008 Winestate Magazine May/June Issue