2001 Sandpiper Cabernet Sauvignon
Ripe Berries, whiffs of raspberries and blackcurrants - great varietal definition. Juicy tannins lead the palate to a spicy round finish encapsulating layers of fruit flavours.
Crushed and de-stemmed into closed fermenters. Maximum fermentation temperature between 25°C - 27°C. Pumped over 2 x per day, incorporating oxygen. Pressed using a bag press. Pressings kept separate from free run and then fined and re-blended back to the free run.
French and American oak were used to age the wine for 14 months.
100% Cabernet Sauvignon
Drinking well now but will respond to 3-5 years cellaring.
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