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The vines for the Murdoch Hill Cabernet Sauvignon are grown at 380 metres a.s.l. Whole bunches were hand harvested and de-stemmed into open fermenters. Gentle hand plunging during fermentation enables gentle extraction of colour, flavour and tannins. Extended maceration on skins for 2-4 weeks has built this wine, giving layers to the palate and a soft tannin profile. The wine was matured in fine French barriques with 25% new for 10 months before bottling.