2002 Sandpiper Cabernet Sauvignon

Comments

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.

Vinification Notes

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.

Maturation

French and American oak were used to age the wine for 12 months.

Blend

100% Cabernet Sauvignon

Vintage Notes

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.

Harvested

April 2002

Cellaring

Drinking well now but will respond to 3-5 years cellaring.

Region : 

Barossa

Bottled : 

May 2003

Total Acidity : 

5.9

Alcohol : 

13.0

Residual Sugar : 

2.1

Tasting Notes