Macedon Ranges

Cabernet Sauvignon

12.5%

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Grapes are from my vineyard in Metcalfe. 30% whole bunch, the rest is de stems, fermenting in small open fermenter and wines barrels (I remove the head and put the barrels standing up). Left on skin for a month, pressed and barrel down in old French oak for a 18 months. Minimal Sulfur before bottling.
Cassis on the nose 
Soft palate with baking spices                                                                                                 - North Wine