2006 Sandpiper Cabernet Sauvignon
The colour is a mid to deep red. The nose is very lifted and distinctive of Cabernet Sauvignon with roasted capsicum and blackcurrant with toasty French oak. The palate is medium bodied with lovely sweet berry, liquorice and pencil shavings, making the wine attractive and approachable. The wine finishes with great length of choc-cherry ripe fruit balanced by silky, seductive tannins.
The grapes are crushed and destemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25 degrees Celcius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into predominantly French oak to mature.
12 months in French oak. About 20% new oak.
The 2006 vintage had a mild and long ripening season. These conditions favoured the accumulation of intense colour and flavours in the red grapes.
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