‘The Château’ Cabernet Sauvignon displays deep, rich purple and red hues. The bouquet has lifted aromas of blackcurrant, redcurrant and spice on the velvety smooth palate with hints of cedar and mint. The complex structure and powerful finish lingers on the palate giving the wine great length.
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 24 months barrel maturation in a combination of new and seasoned French oak barriques(225l) and hogsheads (300l).
Review by: James Halliday, Australian Wine Companion 2014