Cabernet Sauvignon Reserve, Coonawarra, Berton Vineyard

This shows intense and generous black fruit aromas with hints of chocolate, eucalyptus and mint.
The grapes were fermented in stainless vertical sweep arm fermenters for 10 days between 22å¡C and 28å¡C on premium French oak until dry. Each parcel of wine was then pressed at 0.5 BaumÌ© through a bag press and clarified via centrifuge into stainless steel storage tanks. The parcels were then transferred into new and old French (90%) and American (10%) oak barrels for 12 months. Only the best parcels were barrel selected and carefully blended to arrive at this exceptional wine.

Three words to describe this wine:

eucalypt – chocolate – blackcurrant
RRP: å£19.67


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