All parcels of fruit were fermented separately in either 8 tonne open fermenters or 6 tonne static potter fermenters. Indigenous or 'wild' yeasts, naturally present on the grape skins were allowed to initiate the fermentation. Cultured winery yeasts were then added to complete the fermentation. These 'wild' ferments have helped contribute to the individual complexities of the wine, creating richness and fine textures.
The Signature Barossa Cabernet Sauvignon Shiraz 2008 is dark red with purple hues. The aroma shows characters of sweet spices, cedary earth and tar, and dusty berries. The palate has a rich Cabernet Sauvignon mouthfeel with dark curranty Shiraz mid palate tannins. The finish is very persistent, combining great power with elegance. The palate shows structure with great ageing potential.
Try with Beef Wellington.
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