Variety: 95% Cabernet Sauvignon 5% Merlot
Region: Margaret River-Wilyabrup sub region
Vintage: 2009
Colour: Deep garnet red
Oak Maturation: 18 months in a selection of fine grained French oak barriques from specially chosen forests. 50% new oak with 30% 1 year old and 20% 2 year old barrels. The Merlot is barrel fermented and then aged in 500 litre puncheons.
Aroma: Lifted red berry and cedar
Palate: Ripe classical Cabernet fruit flavours come to the fore. It has sinewy fine tannins with beautifully balanced oak in support. This is impeccably well structured with a long lingering finish.
Winemaking: Each parcel of fruit is gently crushed and transferred into small open fermenters. Heading down boards keep the cap submerged for better skin contact. The fermenters are temperature controlled to provide optimum conditions. Gentle extraction is achieved by the draining of wine from the skins and returning back over. Wine is then transferred to French oak barrels for maturation.
Typical Analysis: 13.8% Alcohol
Food Matching: Barbecued meats, Beef dishes, Hamburgers,Lamb Chops. Chocolate and Strong flavoured cheeses.
Click here to download Tasting Notes BC PREMIUM CAB SAV 2009
