The Cabernet Sauvignon grapes for this wine are hand-harvested from vineyards in the north of the Margaret River region, in the Wilyabrup district, which are influenced by Indian Ocean breezes: slightly warmer than the Southern Ocean breezes affecting vineyards to the south. The grapes are harvested by hand and fermented in stainless steel tanks, the components were aged for ten months in a combination of new and used French oak barrels prior to blending. Classic blackcurrant aromas greet the nose along with a touch of bay, secondary chocolate and cedar, the palate is velvety with good fruit through to the finish.
THE PRODUCT AND ALLERGEN INFORMATION PROVIDED HAS BEEN SUPPLIED BY THE PRODUCER/MANUFACTURER OF THE PRODUCTS. MATTHEW CLARK GIVES NO WARRANTY OR RELIANCE AS TO THE ACCURACY OF THE INFORMATION. ALTHOUGH THE INFORMATION PROVIDED IS CORRECT AT THE TIME OF PUBLICATION, TO ENSURE THAT YOU HAVE THE MOST UP TO DATE INFORMATION PLEASE READ THE PRODUCT LABEL ON DELIVERY.
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