The vineyard at Marananga is planted on ancient red soils rich in ironstone and quartzite, and the wines are naturally fermented. Curator Cabernet Sauvignon was hand-picked and had a two-day cold soak then naturally fermented using indigenous yeasts. Deep red in colour. Plenty of ripe blackcurrant,blackberries, some raspberry and even violets, this perfumed wine has softly integrated with vanillin oak and an elegant finish. Dark chocolate and spicy along the way. Rich & bold across the palate, this Barossa Cabernet is all opulence. Velvet smooth tannins with a long plush aftertaste. The ferment was hand plunged three times daily for approximately ten days. Then basket pressed and filled into French (15% new) and two year old USA oak for three weeks barrel fermentation followed by 18 months maturation. Drink now or over the next 4-5 years.
$28.00 Inc. GST