The grapes were fermented in static potter and rotary fermenters. Warm temperatures at the onset of fermentation and also 3-5 days post ferment maceration has helped extract soft fleshy tannins and build wine structure.
The 2007 Y Series Cabernet Sauvignon has great varietal character, showing blackcurrant, tobacco leaf, dark chocolate and a sprinkle of aniseed spice. A medium bodied red with dark berry flavours, savoury overtones and classical chalky tannins give the wine great length. Enjoy with Barossa hare pie and creamy mashed potato.
2011 | 2010 | 2009 | 2008 | 2006 | 2005