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The Cabernet fruit was harvested and immediately transported to our winery in the Hunter Valley where it was crushed. Primary fermentation took place in 7 tonne stainless steel fermenters before being pressed off to tank where Malo lactic fermentation was allowed to finish. The wine was matured in French oak barriques for 10 months before being filtered and bottled.
Langhorne Creek has seen its share of early vintages, but
Drink now or cellar 6-8 years.
Intense crimson red with purple hues.
Aromas of black currants and mulberries with hints of cedary oak and mint.
This wine displays intense flavours of rich mulberry and red cassis with hints of white chocolate. Layers of fine tannins and tight acidity provide structure and length.