Reviews...

Vintage: 2006

Red grapes are planted on heavy clay soil with pieces of limestone present in the soil.

Vines are hedged trellised, exposing the grapes to the sun to achieve maximum ripeness. All vines are irrigated from the nearby Loddon river with ground level mini sprays. Cropped at 3 tonne per acre.

The wine is fermented in open stainless steel fermentation tanks. 20-22 Degrees Celsius. Cap pumped over and plunged. Pressed at dryness.

It has been aged in new, one and two year old American oak Hogsheads which were seasoned and coopered in Europe.

Winemakers Tasting Note

The wine is a lively violet colour. On the nose there are integrated spice, blackcurrant and oak characters.

The palate is complex with savoury ripe berry fruit and cedar oak present lifted, by hints of cloves and cinnamon.

The wine has great length and finishes with dry persistent tannins that will ensure continued development.

The 2006 Cabernet Sauvignon will cellar well in the medium term.

The wine is ideally suited to red meat dishes including BBQ lamb fillets and gourmet sausages.