Turners Crossing Cabernet combines the rich flavour profile typically found in Bendigo reds with elegant varietal characters and a refined, harmonious structure.
Tasting Notes
Like its predecessor, there are intense aromas of dark lifted blackberry fruits, cassis with black olive that predominate, once again the hallmark of this vineyard. There are intense notes of blackberry, mulberry, some ripe plums and a hint of black olive and cigar box. The palate flavour mix is further complicated with some rich earthy notes and some plum like flavours. All of this finishes with soft but firm and ripe tannins. This indicates that the wine will improve considerably in the next few years with bottle age, before reaching its peak drinking condition. This is a natural wine.
Winemaker Notes
Harvested at optimum ripeness from low yielding vines, in the warmer Bendigo region of Western Central Victoria. The fruit was destemmed without crushing for whole berry preservation and fermented on its skins in different lengths of time from 30-60 days. Different stainless steel vats were allowed to ferment naturally and with some vats, the introduction of a Bordeaux strain of yeast was initiated. The wines were aged for 24 months in old French Oak
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Turners Crossing Cabernet combines the rich flavour profile typically found in Bendigo reds with elegant varietal characters and a refined, harmonious structure.
Tasting Notes
Like its predecessor, there are intense aromas of dark lifted blackberry fruits, cassis with black olive that predominate, once again the hallmark of this vineyard. There are intense notes of blackberry, mulberry, some ripe plums and a hint of black olive and cigar box. The palate flavour mix is further complicated with some rich earthy notes and some plum like flavours. All of this finishes with soft but firm and ripe tannins. This indicates that the wine will improve considerably in the next few years with bottle age, before reaching its peak drinking condition. This is a natural wine.
Winemaker Notes
Harvested at optimum ripeness from low yielding vines, in the warmer Bendigo region of Western Central Victoria. The fruit was destemmed without crushing for whole berry preservation and fermented on its skins in different lengths of time from 30-60 days. Different stainless steel vats were allowed to ferment naturally and with some vats, the introduction of a Bordeaux strain of yeast was initiated. The wines were aged for 24 months in old French Oak
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