Open ferment initiated with high percentage of stalks and whole berries. Destemmed and crushed with half going into a closed fermenter with turbo pigeur to pump wine, and half into stainless steel fermenters for hand-plunging. Maturation in mix of oak barrels (40% new French, 20% new American) and seasoned barrels for 14 months. A cool year in the Strathbogies produced a taut and powerful cabernet display that marries blackberry, Aussie bush, bay leaf and briar with arresting layers of savoury spice. Tannins keep things impressive and real. It has a way to go.
More about the tasting »Australian Day«
3660 Seymour
Australien
