Post Mac Cabernet Sauvignon

Our Creators Series is wines made from grapes that are off vineyards that are in the process of conversion

Hilltops

2017

Red Wine

Cabernet Sauvignon

750mL

13%

Once fermentation has been completed an old Bordeaux winemaking technique called post ferment macceration is used. This involves leaving the wine with skins on for an extended period of time. Typically this is between 12 - 18 months before a further 12 months in oak. This creates long complex tannins finishing with velvety softness.

Screw Cap

March - April

The grapes for our Cabernet Sauvignon are grown in the Hilltops of NSW at the Mokhinui vineyard, located 500m above sea level. Harvest begins March - April once the fruit has reached its optimal ripeness. Our aim is to create a Cabernet Sauvignon that displays rich blackberry and blueberry characteristics, whilst achieving a delicate balance of tight herbaceousness and rich chocolate flavours.

After harvest the grapes are destemmed and loaded as whole berries O into tanks. Fermentation takes place at a temperature of 25-28 C. A cooler ferment helps to preserve the crisp, lifted aromatic characters of Cabernet Sauvignon and maintains a tightly directed palate.

Lifted blackberries, blueberries and cassis are complimented by the intense savoury character of sun dried tomatoes. As soon as the wine hits the palate, the deep, rich velvetty tannins of post ferment macceration are evident. It finishes with a dusting of fine mineral tannins and deep chocolate flavours.

The extended period on skins creates wines of fantastic ageing potential. Whilst the wine is ready for drinking immediately, we believe cellaring for at least 5 years will truly reward those with patience.

18oC