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Wyndham Estate Bin 444 Cabernet Sauvignon

Wyndham Estate Bin 444 Cabernet Sauvignon
Wine Specs
Vintage
2012
Varietal
Cabernet Sauvignon
Region
South East Australia
Vineyard Designation
Wyndham Estate
Harvest Date
March to April 2010
Bottling Date
November 2011 onwards
Alcohol %
14.3
In Stock
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$15.61
 
SKU: 110486

In order to maintain fresh and clean fruit, the Cabernet Sauvignon vineyards were harvested at ripeness levels slightly lower than in typical years thus creating a wine with more elegance yet still retaining the varietal expression.

Wine Specs
Vintage
2012
Varietal
Cabernet Sauvignon
Region
South East Australia
Vineyard Designation
Wyndham Estate
Harvest Date
March to April 2010
Bottling Date
November 2011 onwards
Alcohol %
14.3
Wine Profile
Tasting Notes
Deep red with bright purple hues. Fragrant oak characters with blackcurrant and plum aromas. Medium to full bodied palate with varietal blackcurrant, spice and plum Cabernet flavours complement integrated toasty oak. Subtle tannins create a soft, lingering finish to the palate
Vineyard Notes
Good winter rains were recorded across all grape growing regions throughout South Eastern Australia during winter prior to the 2010 growing season. Ideal cool to mild weather was observed during early spring. This, together with excellent soil moisture profiles, promoted healthy vine canopy development. A period of very warm windy weather was encountered during mid November which impacted on fruit set and resulted in slightly below average yields. Warm to hot weather conditions were encountered early in the season across all viticultural regions, but this was followed by milder weather from early February through to late March as the harvest progressed, creating near-perfect conditions for ripening and reducing pressure on growers and the winery.
Production Notes
Rigorous assessment of vineyards is essential to identify the fruit style suitable for this wine. Prior to harvest, careful monitoring of the selected vineyards was undertaken by the winemakers to assess flavour development and sugar accumulation. The decision to harvest was based on flavour intensity and varietal character. The fruit was de-stemmed, crushed and inoculated with wine yeast. The temperature range of fermentation was maintained between 20°C and 28°C for periods of 10 to 15 days. The fermenters were pumped over twice every 24hours to irrigate the grape skin cap, thus liberating the rich colour, fruit flavour and balanced tannins. Selected Cabernet Sauvignon parcels were matured in a selection of French and American oak hogsheads prior to blending, stabilizing and filtration.
Food Pairing Notes
Goes great with antipasto, game and savoury red meat dishes
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