2007 Reserve Cabernet Sauvignon
96 points out of 100 in the James Halliday Australian Wine Companion for 2010.
James Halliday also goes on to describe the 2007 Reserve Cabernet as having a ‘deep crimson-purple’ colour and displaying ‘outstanding varietal character and structure’ with a well formed ‘mouthfeel and balance’. His recommendation is for cellaring up to 2030.
Try with something hearty and extravagant like venison ragout.
The fruit was picked on 2nd March 2007 and the grapes were destemmed only, then pumped into 1000 litre grape bins for fermentation. Yeast was added and the grapes were plunged by hand several times a day. Fermentation took 7 days and wine was left on skins for a further 3 days before gentle pressing into stainless steel tank, where the wine was settled for a few days
and racked into barrels for Malolactic Fermentation. After MLF, the wine was racked and sulphured. Further racking was done every 3 months during the 21 months in barrel. The combination of barrels used was 70% new Seguin Moreau oak and 30% new Saint Martin oak.