2023 'Into the Night' Cabernet Sauvignon
Farmed by Brendan Cameron, Forreston, Adelaide Hills
NOSE
Blackcurrant
Earth
Forest Floor
PALATE
Prune
Mint
Tobacco Leaf
A developed, savoury nose leads into gentle but present tannins that give the wine a tertiary, earthy edge. The aroma evokes fresh soil and cool winter air that transports you to the forests and deep gullies of the Adelaide Hills.
Cabernet Sauvignon was 100% destemmed and fermented as wholeberries in an open-top fermenter. Piegage took place by hand daily and by foot only after 5 days on skins. After primary fermentation was complete the fruit was moved to a stainless steel tank and sealed up on skins for extended maceration, with pressing taking place 6 months later.
The result of the extended maceration is a delightfully smooth tannin structure with an equally enjoyable body coming from fruit weight rather than an excessive ABV.
Farmed by Brendan Cameron, Forreston, Adelaide Hills
NOSE
Blackcurrant
Earth
Forest Floor
PALATE
Prune
Mint
Tobacco Leaf
A developed, savoury nose leads into gentle but present tannins that give the wine a tertiary, earthy edge. The aroma evokes fresh soil and cool winter air that transports you to the forests and deep gullies of the Adelaide Hills.
Cabernet Sauvignon was 100% destemmed and fermented as wholeberries in an open-top fermenter. Piegage took place by hand daily and by foot only after 5 days on skins. After primary fermentation was complete the fruit was moved to a stainless steel tank and sealed up on skins for extended maceration, with pressing taking place 6 months later.
The result of the extended maceration is a delightfully smooth tannin structure with an equally enjoyable body coming from fruit weight rather than an excessive ABV.
Farmed by Brendan Cameron, Forreston, Adelaide Hills
NOSE
Blackcurrant
Earth
Forest Floor
PALATE
Prune
Mint
Tobacco Leaf
A developed, savoury nose leads into gentle but present tannins that give the wine a tertiary, earthy edge. The aroma evokes fresh soil and cool winter air that transports you to the forests and deep gullies of the Adelaide Hills.
Cabernet Sauvignon was 100% destemmed and fermented as wholeberries in an open-top fermenter. Piegage took place by hand daily and by foot only after 5 days on skins. After primary fermentation was complete the fruit was moved to a stainless steel tank and sealed up on skins for extended maceration, with pressing taking place 6 months later.
The result of the extended maceration is a delightfully smooth tannin structure with an equally enjoyable body coming from fruit weight rather than an excessive ABV.