The fruit was sourced from some of the highest quality vineyards across Victoria to create a complex yet balanced Cabernet Sauvignon. Individual parcels were matured in new and aged French oak barriques for 18 months before being blended to achieve concentrated fruit character and subtle tannins giving this wine sensational length and cellaring potential.
95 points Halliday Wine Companion
Recommended food pairings: This concentrated red wine would make a great partner to paprika scotch steaks medium rear with chimichurri dressing. It could also be enjoyed with a selection of aged cheddar cheese at the end of a meal.
Growing Conditions: The fruit was harvested in early March 2016 at a baumé level of 14.2 to 14.6.
Winemaker: Simon McMillan
Winemaking notes: The wine was destemmed and crushed to open top fermenters in the Kindergarten Winery. The wine spent 18 months in 42% new, and the balance older French oak barriques. A number of blending trials took place to produce a very intense and powerful wine from a low yielding vines. Vegan-friendly.
“A multi-regional exploration of what it means to be a modern Vic cabernet sauvignon, from the lashings of toasty oak, bold blackberry intensity, blackstrap licorice, plum-studded to the peppery intrigue. There’s even a slight savoury twist. Lots of flavour marching along a fine tannic backbone, and the finish fines off nicely with persistence.”
Jeni Port 01/08/2020 95 points
Halliday Wine Companion - Jeni Port 01/08/2020
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Displaying a concentrated palate of dark berry fruits with spice and pepper aromas. This ...
The fruit was handpicked from our vineyards in the East and North-East of Tasmania, ...
The fruit was sourced and handpicked from some of the highest quality vineyards in ...
The fruit was sourced from some of the highest quality vineyards across Victoria to ...
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