2008 Sandpiper Cabernet Sauvignon


Medium to deep red. The nose has great lift and intensity with a complex mix of cherry ripe, blackberries, liquorice and red current. The palate is medium weight with rich ripe fruit including blackcurrant and strawberry yogurt like characters; these are nicely balanced with some spicy oak. The wine finishes with some fine tannins and good length of sweet fruit.

Vinification Notes

The grapes are crushed and de-stemmed into open fermenters. Yeast is added immediately and the grape must pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degrees Celsius range, which allows the fruit to display maximum fruit expression. Pressing occurs approximately seven days after crushing and the finished wine is then put into predominately French Oak to mature.


12 months in primarily French Oak. About 20 % new oak.

Vintage Notes

2008 Vintage had ideal, warm and dry growing conditions. This meant that all the fruit ripened to ideal levels and without disease pressure. The resulting red wines from the vintage all have luscious fruit and soft approachable tannins, making them great for drinking now or mid term aging.


March 2008


Drink now or cellar up to 7 years.

Gold at 2009 Barossa Wine Show

Silver at 2010 London International Wine Challenge

Bronze at 2010 New Zealand Internation Wine Show

Winestate March / April 2010 Edition

‘Top 40 Best Buys Under $20’

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September 2009

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Tasting Notes