Intense aromas of dark plum, black currant and blackberry interplay with nuances of sweet-menthyl (mint), cedar and baking spices such as cloves and nutmeg. The concentrated palate shows wonderful red and dark fruit that play on earthy floral flavours. Tannins are now smooth, a very long and flavourful finish. Best serving temperature 16-19C
Cabernet Sauvignon from the warm 2012 vintage was fermented in a combination of 29 percent new and 71 percent seasoned French and American oak barrels. The wine was left in older oak barrels for 30 months to gain complexity and to soften resulting in a premium Cabernet that was ready to drink three years post-harvest with round, supple tannins. A small batch was bottled with a cork closure which has allowed a bolder flavour development in the bottle.
Food Pairing Notes
The depth of flavours in this wine complement braised meat dishes (i.e. cooked with liquid over a longer period of time) such as venison, short ribs and pot roast.