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Estate Cabernet Sauvignon 2019

$27 
Estate Range
This is part of the Estate range made at our Lilydale winery, with fruit sourced from our Yarra Glen vineyard. Our more affordable range, Estate pairs best with pizza, casual mediterranean and middle-eastern food.
See more info about all ranges →

For those who love a full body wine.

Tastes like it looks: dark and full bodied. With notes on the lips of blackberries and cassis while the nose detects spices and a slight tobacco leaf. This is a wine that evolves, encouraging you to sip and smell. Smell again and you may pick up some cedar or pepper lifting from the glass. Take another taste and you might be rewarded with chocolate. A good wine to share with others or savour on your own.

13% alcohol

  • Drink now
  • Small batch
  • Handmade
  • Unfined
  • Cellar 7 years
Small batch / Yarra valley made
$10 flat shipping australia-wide

Tastes like

Blackberries

Cassis

Tobacco leaf

Good for

Winding down from a busy week

Sharing with mates

Drinking in your own company

Lamb, wood-fired pizza, grilled eggplant

Friday night

Aftertaste
Dry
Medium
Sweet
Fruit
Light
Medium
High
Body
Light
Medium
Full
Acidity
Low
Medium
High
Tannins
Low
Medium
High
Oak
None
Some
Lots

Tasting Notes

The 2019 Estate Cabernet’s colour looks as it tastes; blackberries, cassis and lively. Spices and a slight tobacco leaf adds to the nose. This is a wine that evolves on the nose just as it does on the palate encouraging a second and third look at the bouquet. Cedar and some pepper also lifts from the glass.

The palate rewards with chocolate and cedar like tannins with great integration of both fruit and oak textural influence on the structure. Firm yet with some plush and fine grain give. The textural elements sit into the fruit profile on the palate which is reflected on the nose of summer berries, spices of Christmas and small notes of cardamom, cassia bark and black pepper. It is both elegant and strong, well balanced with natural acidity and fruit weight.

Process

Harvested on 26 March 2019 and crushed to fermenter. Ferments were pumped over daily or plunged. Primary fermentation was completed after 14 days. Pressed after 21 days and filled to oak with a portion being 20% new French oak barrels.

Bottled: June 2020

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