Grape Variety：100% Cabernet Sauvignon
The grapes were picked at night to make sure that they were as cool as possible. Crushed to modern rotary fermenters the grapes were then allowed to macerate for 2 days before inoculation and fermentation. Pressed off skins 7 days later and allowed to go through the second malolactic fermentation. The wine has then had minimal handling prior to filtration for bottling on the Angove Family Estate.
This wine is deep red in colour, with some purple hues. Complex aromas of red berry integrate with more savoury and red pepper notes and a gentle touch of oak. The palate is rich and mouth filling with flavours following through from the initial impression of berries and more complex capsicum family characters.
This is a classic Australian Cabernet Sauvignon which is great with red meats and any full flavoured dishes.