Normans 1853 Museum Release South Australia Cabernet Sauvignon 2012

The grapes were hand picked in small parcels and kept separate to ensure the best possible flavours were extracted from each parcel. The grapes were fermented in small open top fermenters and hand plunged daily. Once pressed the individual batches were left to mature in a combination of old and new French oak hogsheads. The best barrels were isolated from the rest of the blend for our Chais Clarendon release to be used for our Museum Release Series and spent up to 4 years in barrel before being bottled and aged further before release.

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.

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.

Watershed Awakening Margaret River Cabernet Sauvignon 2012

Specially selected parcels of Cabernet Sauvignon have been blended to produce this wine for the Awakening range.

The Colonial Estate Exile Barossa Valley Cabernet Sauvignon 2016

Sourced from a small block in the Seppeltsfield region of the Barossa. The vines that make up Exile were pruned severely and as a result of this and minimal water they produce extremely small yields. Exile grapes are all hand picked and the grapes are selected in individual batches by winemaker and vigneron. The grapes are harvested then transported to the winery where they are de-stemmed and crushed individually to small static fermenters. Fermentation was brought on by the use of select yeast strains and the temperatures peaked at 28 degrees before chilling back to 20 degrees for the completion of fermentation. The fermenters were pumped over 3 times daily to ensure the perfect amount of colour and tannin was extracted from the skins. A small percentage of Cabernet Sauvignon was allowed to stay on skins for a week of additional maceration after the ferments were complete. The batches were then pressed into new French barrels where they under went malolatic fermentation and are then aged for 18 months before final barrel selection, blending and bottled with minimal filtration.

Normans Old Vine Barossa Valley Cabernet Sauvignon 2017

This wine will be drinking beautifully upon release although as expected from a Norman’s premium red, will develop well in the bottle with careful cellaring over the next 7+ years.

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. 

Monolith Vintners Old Vine Barossa Valley Cabernet Sauvignon 2017

The 2017 vintage was an even paced vintages split in two, we managed to get to baume levels where we wanted them prior to a cool period mid vintage which slowed things down but this was key in making it a very good Cabernet year. The fruit was transported to the winery where it was gently de-stemmed into concrete open top fermenters. It was then carefully nurtured for 7 days on skins with pump overs occurring twice daily, varying in duration and intensity. When primary fermentation was almost complete, the wine was drained from the skins and the must is gently basket pressed for 8 hours. The wine remains in a stainless steel tank until primary fermentation is completed. It is then run directly into new American and French barriques where it spent the next 24 months. Once the oak and the wine had perfectly become one the wine is blended and bottled without the use of filtration or fining. 656 six packs were produced in total.