Cabernet Sauvignon Estate - Wakefield

The Cabernet Sauvignon Estate from Wakefield is a typical Cabernet Sauvignon from the south of Australia. In the glass it glows dark red with purple hues, on the nose this red wine unfolds a bouquet with intense, deep dark blackcurrant and cassis aromas, subtle spice and nuances of cedar and dark chocolate. 

On the palate, this Australian Cabernet Sauvignon shows impressive intensity, the fruity flavors of black currant and cassis combine with the oak notes, cedar and spice. The tannins are fine and elegant typical of the variety, balanced and well integrated, complex and round until the long finish.

Vinification of the Cabernet Sauvignon Estate of Wakefield

This wine is made from 100% Cabernet Sauvignon grapes grown in the cool Clare Valley, in the family vineyards.

Fermentation takes place in our own original "Potter" fermentation vessels: maceration, extraction of color and tannins, can thus be optimally controlled. Part of the must is left on the skins for two weeks longer to increase the tannin structure in the wine. Then soft pressing is carried out and malolactic fermentation takes place in French oak barrels. This is followed by aging for at least 12 months in French oak barrels, 10% of which is in new oak barrels, the remaining 90% in barrels that are already between 1 and 4 years old. The final step is the blending of the different barrel wines and the bottling. 

Food recommendation for the Cabernet Sauvignon from Wakefield

Enjoy this dry Cabernet Sauvignon with beef and lamb or spicy cheeses.

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