‘The Château’ Cabernet Sauvignon displays deep, rich purple and red hues. The bouquet has a touch of eucalyptus and rich berry aromas. The palate combines rich berry flavour with smooth supple tannins derived from French oak. The complex structure and richness linger on the palate giving the wine great length and cellaring potential.
The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 7 days on skins at 22 - 28° C. The skins were gently pressed in the JLB Vaslin Bucher press giving a soft tannin structure to the wine. Finally the wine was left on its lees to give texture and mid–palate weight along with 18 months barrel maturation in a mixture of French and American oak hogsheads (300l).
Review by: Winestate
Review by: Gary Walsh, The Wine Front
Review by: James Halliday, Wine Companion
Review by: Franz Scheurer, Australian Gourmet Pages