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 winter of inadequate rainfall was followed by a wet and cold spring which delayed vine growth and reduced yield due to poor flowering conditions. The cool start to summer further delayed ripening yet the benign warm weather of autumn allowed for even fruit ripeness and full flavour. The resultant red wines are subtle in fruit flavour and fine in structure.
All the individual vineyard blocks 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 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 months after bottling.
Barbecued lamb and Manchego.