
2016 Cabernet Sauvignon
2016 Cabernet Sauvignon
Coonawarra, South Australia
A structured and elegant wine with ripe cassis fruit and a fine-tannin finish.

Wine Details
- Region Coonawarra, South Australia
- Vintage 2016
- Type Red Wine
- Variety Cabernet Sauvignon
- Volume 750ml
- Alcohol Volume 14.5%
- PH
3.58 g/l
- Standard Drinks 8.6
- Acidity
5.68 g/l
- Closure ScrewCap
- Winemaking
Vintage 2016 was warm early, with night time temperatures later in the season. Cabernet Sauvignon from our Walker Block, Old Paulownia vineyard and Dead Morris vineyard (97%), was blended with (3%) Petit Verdot, from Dunstan. This wine spent 18 months in tight-grain French oak from Sylvain, Taransaud, and Berger cooperages, before bottling in December 2017.
- Tasting Notes
Deep rich red in colour, the nose is very perfumed with aromas of wild blackberry, lavender and red fruits combined with fine vanilla French oak. The palate is structured and elegant with ripe cassis fruit and a fine tannin finish.
- Peak Drinking / Cellaring Potential
This wine will reward careful cellaring, and we recommend decanting before drinking. Optimum at 10-12 years after vintage

Wine Details
- Region Coonawarra, South Australia
- Vintage 2016
- Type Red Wine
- Variety Cabernet Sauvignon
- Volume 750ml
- Alcohol Volume 14.5%
- PH
3.58 g/l
- Standard Drinks 8.6
- Acidity
5.68 g/l
- Closure ScrewCap
- Winemaking
Vintage 2016 was warm early, with night time temperatures later in the season. Cabernet Sauvignon from our Walker Block, Old Paulownia vineyard and Dead Morris vineyard (97%), was blended with (3%) Petit Verdot, from Dunstan. This wine spent 18 months in tight-grain French oak from Sylvain, Taransaud, and Berger cooperages, before bottling in December 2017.
- Tasting Notes
Deep rich red in colour, the nose is very perfumed with aromas of wild blackberry, lavender and red fruits combined with fine vanilla French oak. The palate is structured and elegant with ripe cassis fruit and a fine tannin finish.
- Peak Drinking / Cellaring Potential
This wine will reward careful cellaring, and we recommend decanting before drinking. Optimum at 10-12 years after vintage