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The fruit from our oldest vines close to the homestead was selected to go into the Koonowla Cabernet Sauvignon. These mature vines are grown on terra rossa soil and are traditionally pruned and allowed to sprawl to provide shade from the warm to hot afternoon sun. The fruit was destemmed and crushed before fermenting in 2 tonne open fermenters, they were then hand plunged twice a day for 2 weeks this helped extract maximum colour and flavour. Then the skins were pressed at sugar dryness in a tank press before being transferred to barrel. Once the pressure of vintage was over the wine was racked out of barrel and malolactic fermentation was induced in tank. The wine was then sulphered and returned to oak for 24 months then minimally filtered at bottling.
"($30) Ruby-red. Suave blackcurrant and cherry preserve aromas are complicated by smoky minerals, rose and baking spices. Silky in texture, with midweight dark berry flavors, gentle tannins and a slow-building note of candied flowers. More primary than the '04, offering the same bright, incisive personality but a shade less depth."
International Wine Cellar
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