Wyndham Estate Cabernet Sauvignon Bin 444-Wine Chateau
 
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1018557-1

Wyndham Estate Cabernet Sauvignon Bin 444
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Medium to full bodied palate with varietal blackcurrant, spice and plum Cabernet flavors complement integrated toasty oak. Subtle tannins create a soft, lingering finish to the palate.ColourDeep crimson red with vibrant purple hues.BouquetDistinctive ripe blackcurrant, plum and capsicum aromas supported by a subtlesavoury and spicy oak background.PalateMedium to full bodied in style with ripe blackcurrant and plum Cabernet flavorscombined with delicate chocolate /smoky oak. Grape and oak tannins areharmonised to provide a lingering, but soft, structured finish.CHIEF WINEMAKER: Nigel DolanRigorous assessment of vineyards is essential to identify the fruit stylesuitable for this wine. Prior to harvest, careful monitoring of the selectedvineyards was undertaken by the winemakers to assess flavordevelopment and sugar accumulation. The decision to harvest wasbased on flavor intensity and varietal character.The fruit was de-stemmed, crushed and inoculated with wine yeast. Thetemperature range of fermentation was maintained between 20°C and28°C for periods of 10 to 15 days. The fermenters were pumped overtwice every 24hours to irrigate the grape skin cap, thus liberating fruitflavor and balanced tannins.Selected Cabernet Sauvignon parcels were matured in a selection ofFrench and American oak hogsheads prior to blending, stabilising andfiltration.
Medium to full bodied palate with varietal blackcurrant, spice and plum Cabernet flavors complement integrated toasty oak. Subtle tannins create a soft, lingering finish to the palate.ColourDeep crimson red with vibrant purple hues.BouquetDistinctive ripe blackcurrant, plum and capsicum aromas supported by a subtlesavoury and spicy oak background.PalateMedium to full bodied in style with ripe blackcurrant and plum Cabernet flavorscombined with delicate chocolate /smoky oak. Grape and oak tannins areharmonised to provide a lingering, but soft, structured finish.CHIEF WINEMAKER: Nigel DolanRigorous assessment of vineyards is essential to identify the fruit stylesuitable for this wine. Prior to harvest, careful monitoring of the selectedvineyards was undertaken by the winemakers to assess flavordevelopment and sugar accumulation. The decision to harvest wasbased on flavor intensity and varietal character.The fruit was de-stemmed, crushed and inoculated with wine yeast. Thetemperature range of fermentation was maintained between 20°C and28°C for periods of 10 to 15 days. The fermenters were pumped overtwice every 24hours to irrigate the grape skin cap, thus liberating fruitflavor and balanced tannins.Selected Cabernet Sauvignon parcels were matured in a selection ofFrench and American oak hogsheads prior to blending, stabilising andfiltration.

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