We hand pick selected bunches of our own Currency Creek Cabernet Sauvignon at 14 baumé and carefully dry them in the shade over a couple of weeks before placing them into small fermenters to start carbonic maceration. After 10 days we crush them and then ferment the skins and the juice with yeast for another 10 days before maturing the wine in French Oak for 12 months to complete.
Intensely concentrated luscious ripe berries, rich dark chocolate on a background of spicy fruit cake. Full bodied, sumptuously smooth palate, silky tannins.
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We hand pick selected bunches of our own Currency Creek Cabernet Sauvignon at 14 baumé and carefully dry them in the shade over a couple of weeks before placing them into small fermenters to start carbonic maceration. After 10 days we crush them and then ferment the skins and the juice with yeast for another 10 days before maturing the wine in French Oak for 12 months to complete.
Intensely concentrated luscious ripe berries, rich dark chocolate on a background of spicy fruit cake. Full bodied, sumptuously smooth palate, silky tannins.
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