2017 Zonzo Estate Reserve Cabernet Sauvignon

$55.00

The Palate has firm, well-structured tannins which are tightly woven with dark berry fruits and new French Oak. The weight of this wine on the palate is lovely and fresh with excellent persistent length provided by the tannin/fruit and Oak balance. This Cabernet is classic Yarra Valley elegance without sacrificing richness.

COLOUR, AROMA AND PALATE

There is such consistency from the Zonzo Estate Cabernet block. It now without a doubt has its own thumbprint blackberry, cassis, star anise and spices.

The Palate has firm, well-structured tannins which are tightly woven with dark berry fruits and new French Oak. The weight of this wine on the palate is lovely and fresh with excellent persistent length provided by the tannin/fruit and Oak balance. The Cabernet is classic Yarra Valley elegance without sacrificing richness.

THE FACTS

Harvested on the 29th March 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.

The Palate has firm, well-structured tannins which are tightly woven with dark berry fruits and new French Oak. The weight of this wine on the palate is lovely and fresh with excellent persistent length provided by the tannin/fruit and Oak balance. This Cabernet is classic Yarra Valley elegance without sacrificing richness.

COLOUR, AROMA AND PALATE

There is such consistency from the Zonzo Estate Cabernet block. It now without a doubt has its own thumbprint blackberry, cassis, star anise and spices.

The Palate has firm, well-structured tannins which are tightly woven with dark berry fruits and new French Oak. The weight of this wine on the palate is lovely and fresh with excellent persistent length provided by the tannin/fruit and Oak balance. The Cabernet is classic Yarra Valley elegance without sacrificing richness.

THE FACTS

Harvested on the 29th March 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.

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