Youthful and classic cabernet aromas of chocolate mint, violets, briary hedgerow fruits with a touch of mocha and toasted oak spice.
A bag of bramble and briary fruits - red currants, mulberries, plums, blackberries and blueberries, all supple and rich. This ambling fruit richness is bridled by plentiful and fine fruit tannins, well assisted by the finest grained French oak.
A dry and warm spring /summer and an autumn harvest period of continued warmth presented near perfect vintage conditions. The resultant red wines are abundant in rich and bold varietal characters and the wine structures are fine, linear and supple with ripe fruit tannins.
All the individual vineyards that contribute to the Miamup Cabernet Sauvignon are vinified separately. After fermentation on skins the malolactic is conducted in tank prior to barrel maturation. Maturation occurs in our favourite French tonnellerie’s barriques for 18 to 24 months. The length of time in oak is important for the integration of the oak and fruit tannins in the wine. Bottling occurs in May of the second year, post the vintage and release is 12 to 18 months after bottling.
Barbecued lamb and Manchego.