2018 Zonzo Estate Reserve Cabernet Sauvignon

$55.00

Classic Yarra Valley Cabernet; easily matched to cheese, roast beef, Tagines and rich lentil dishes.

COLOUR, AROMA AND PALATE

There is such consistency from the Zonzo Estate Cabernet block.

Beautiful blackberry, spice, and cassis are the hallmarks of this variety. The Zonzo Reserve has captured all these characters and more on the nose and palate. The Palate compliments the perfume of this wine with lovely cool climate Yarra Valley characters of tobacco leaf, cassis and black fruits. Beautiful oak influences the palate and integrates with the fruit and tannin profile to deliver an elegant yet rich Cabernet.

THE FACTS

Harvested in the last day of March 2019. All fruit was destemmed, crushed and allowed to soak for 2 days before inoculating. Ferment was pumped over and/or plunged twice a day for 12 days. Following 12 days the cap was maintained by gentle wetting for another 7 days.

Post primary fermentation the fruit was pressed straight to oak for malolactic fermentation. The oak selected for this wine was a mix of new (30%) and 1-5yo barrels. Bottled in February 2019.

Classic Yarra Valley Cabernet; easily matched to cheese, roast beef, Tagines and rich lentil dishes.

COLOUR, AROMA AND PALATE

There is such consistency from the Zonzo Estate Cabernet block.

Beautiful blackberry, spice, and cassis are the hallmarks of this variety. The Zonzo Reserve has captured all these characters and more on the nose and palate. The Palate compliments the perfume of this wine with lovely cool climate Yarra Valley characters of tobacco leaf, cassis and black fruits. Beautiful oak influences the palate and integrates with the fruit and tannin profile to deliver an elegant yet rich Cabernet.

THE FACTS

Harvested in the last day of March 2019. All fruit was destemmed, crushed and allowed to soak for 2 days before inoculating. Ferment was pumped over and/or plunged twice a day for 12 days. Following 12 days the cap was maintained by gentle wetting for another 7 days.

Post primary fermentation the fruit was pressed straight to oak for malolactic fermentation. The oak selected for this wine was a mix of new (30%) and 1-5yo barrels. Bottled in February 2019.

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