2007 Sandpiper Cabernet Sauvignon
The colour is a deep red. The nose is very lifted with delightful floral notes reminiscent of wild roses. In addition the nose also shows characters of currants, green beans and roasted capsicum. The palate has intense blackcurrant fruit complimented by coffee, nutmeg and dried herbs. The palate is medium bodied with lovely sweet berry fruits right through to the finish. The seamless tannins are soft and silky, adding further complexity to this well balanced wine.
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.
2007 vintage was a mild growing season with very low crops resulting in wines with good colour and flavour that achieved optimum ripeness.
James Halliday 2010 Wine Companion
91 Points; ‘Good weight and depth of dark berry fruits; a little black olive comes through on the very generous finish, with a bright core of red fruit and oak’
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