second vintage came along with great anticipation. We ended
up with a wine with its own appealing personality and obviously
in taste; from the same family as the 06.
The components of this blend
(66% Cabernet Sauvignon and 34% Shiraz) were carefully selected
in the vineyard. Both varieties were fermented traditionally
in open fermenters over a 7 day period. At the completion
of the 7 day period, the must was basket-pressed and then
transferred to barrel.
Cabernet Sauvignon/ Shiraz blends
have long been the mainstay of the Australian wine industry.
This wine shows why the blend is so successful as it continues
to develop in complexity with a subtle oak background.
The Cabernet delivers subtle
berry aromas overriding the earthiness. Then the experience
is enhanced with this lovely fruit driven wine balanced with
a complementary savouriness. It is this balance that gives
the wine its classiness and easy drinkability. It is this
balance that provides the traditional Aussieness of this blend;
of V³ Wines.
handpicked at 13.2 Baume; March 2007.
Cabernet handpicked at 13.8 Baume; April 2007.
Time in Oak: 18 months.
• When holding your glass, make sure to grip the
stem. If you hold the wine glass by the bowl, your hand
will heat the wine. This could change the flavor.
Even the smallest details can change the flavour of
wine. So make sure you don't wear any strong smelling
perfumes which could mask or interfere with the bouquet.