2003 Sandpiper Cabernet Sauvignon
Raspberries and blackcurrant are obvious on the nose - great varietal definition. These characters are complemented on the palate by soft round tannins and great length of flavour.
Grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in the fermenter, ferments are then pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25°C range which will allow the wine to display maximum fruit expression. Pressing then occurs roughly seven days after crushing and the resulting wine is put into French and American oak.
French and American.
100% Cabernet Sauvignon
The vintage was warmer and dryer than the Barossa 'average', the result was lower crops than 2002. Although crops were low the quality could not be faulted, with reduced yields often comes fantastic colour and flavour development, the 2003 vintage did not disappoint.
Drinking well now but will respond to 3-5 years cellaring.
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