2004 Sandpiper Cabernet Sauvignon
Deep red in colour. The lifted nose is a complex mixture of lush blackcurrant fruit, liquorice and dark chocolate oak. The palate starts off with rich blackberry fruit and Satsuma plums. The seamlessly integrated oak then appears offering rich mocha and sweet Indian spices like cloves and cardamoms. The oak and tannins combine to offer a rich and rounded mouthfeel, leading to a long and flavoursome finish.
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 predominantly French oak to mature.
12 months in tight grain oak
100% Cabernet Sauvignon
2004 vintage varied from warm to quite hot resulting in a good size crop, with outstanding quality fruit. The grapes were ripe, but quite small thereby producing wines of intense colour and flavour.
March and April 2004
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