The Alexander Cameron Limestone Coast Cabernet Sauvignon 2018

The fruit was picked at optimum ripeness and transported to the winery and immediately crushed. Following on from this we fermented the juice on skins for 10-12 days to maximise colour and flavour extraction. The skins were then pressed gently and the pressings pumped back with the free-run juice. The wine was then fermented over a week then allowed to settle and was then racked off lees. The wine under went malolactic fermentation in barrel and then was aged in the same barrels for 12 months. The wine was blended and prepared for bottling with minimal filtration.

Niche Cabernet Sauvignon 2019

The fruit was picked in the cool of night then fermented on skins in static potters and rotary fermenters for a period of six days to create a good balance between extracting the appropriate tannin for wine structure and retaining fruit drive and aromatics. Following the pressing process, clarification and final blending the fruit was matured with select parcels having contact with old French oak.

Berton Vineyards Foundstone Cabernet Sauvignon 2019

Berton Vineyards was established in 1996 by Bob and Cherie Berton when they purchased a block of land in High Eden, a subregion of the Barossa Valley, South Australia. This idyllic property sits 450m above sea level on gently rolling hills - except for the Chardonnay block which is anything but gentle!!

The first wines that we ever made were released under this label, so these wines are very special to us. Now, years later, we still take pride in selecting our fruit from the same vineyards and producing wines that are consistently full of flavour and made so they are ready to drink now.

Zagora Estate McLaren Vale Cabernet Sauvignon 2018

The McLaren Vale Region is regarded as one of Australia’s most consistent quality wine producing regions. Situated between gently sloping ranges and the pristine South Australia coast, the Mediterranean climate is ideal for premium grape growing. Premium Cabernet Sauvignon from a single McLaren Vale vineyard was vinified using a combination of fermentation styles and French oak, to highlight the varietal and regional characteristics. It tastes great now and will reward cellaring for 3 to 5 years. 

The Darrell Victorian Cabernet Sauvignon 2018

Sourced from premium vineyards across Victoria’s premium viticultural sub regions. The fruit was crushed then underwent cold macerating. Fermented in open top fermenters with regular pump over’s to extract both colour and tannin. Following another week of maceration the dry free run is drained to tank. The skins are then pressed and the pressings transferred to the same tank, the wine is then racked with select parcels going into barrel. The wine is aged in older oak then bottled after maturation with minimal fining and filtration.

Halcyon Birds Margaret River Cabernet Sauvignon 2016

Fruit is hand picked and fermented in open vessels, plunging the cap by hand to gently extract desirables. This Cabernet is matured for 18 months in new and used French oak barriques and Hogsheads.