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Aged in 60% new, Taransaud-coopered, French oak for 16 months, and blended with additional estate-grown Bordeaux varietals to frame and enhance the Cabernet, the wine boasts perfumed aromas of black currants, blackberry jam, with hints of lavender, mocha and briar. The rich and expansive texture, bolstered by the ripe, velvety tannins, creates a lush mouthfeel and indicates cellar worthiness. It is neither fined nor filtered.
Try the 2004 Chalk Hill Estate Cabernet Sauvignon with pan seared beef tenderloin served with sautéed pea shoots, baby carrots and blue cheese sauce.
