The 2008 Coonawarra Cabernet Sauvignon was harvested in the cool of the night in early April 2008.The grapes were picked at 14.5 baume at optimum ripeness and gently crushed into small fermentation vats. A select yeast was added and the must was plunged and pumped over for nine days at 20 degrees. This ensured that we maximised colour and flavour extraction from the small berries.

The wine was then pressed and transferred to new and older Hogsheads for maturation for 14 months. The best Cabernet barrels were selected and blended with a number of premium Merlot barrels. The resulting blend is an exceptional Coonawarra regional style that will cellar well over the next 5 years.

COMMENTS

Vibrant deep red in colour with a slight purple hue.

Attractive aromas of red fruits including strawberry and raspberry. Loads of briar berries on the palate with distinct blackcurrants together with a hint of chocolate. The palate is balanced with the oak tannins and finishes soft and elegant. Drink now – 2012

ROGER HARBORD - WINEMAKER