Like all good Aussie characters this bloke is generally referred to by his nickname, Cab Sav. But, while it’s fine to shorten the name, it’s best to take your time when blending one.
Made from two blocks of Cabernet from the Quindalup vineyard, we foot-crush the grapes, hand-plunge them during wild fermentation and then basket press the result into old oak barrels, to finish fermentation and mature for 12 months. 10% of the wine is done ‘ripasso’. This means some grapes here are first air-dried into raisins before fermentation then, during fermentation, the skins are re-passed through the blend for good measure. This process creates more intense flavours, that blend to create a unique balance of currant and awesomeness.
If you’re having a sip, draw out the process of that part as well – swirl, sniff, taste, savour, and repeat until a smile hits your dial.
Ingredients: Grapes & minimum sulphites