2002 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 twice 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 12 months.
100% Cabernet Sauvignon
The best vintage in the Barossa Valley in more than a decade. A very cool and mild summer provided an extremely long ripening period, resulting in fruit with perfectly balanced acidity and baume.
Drinking well now but will respond to 3-5 years cellaring.
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