Latest Technical Specifications · 2018
Alcohol 13.5%
pH 3.6
Total Acidity 6.2 g/L
Grape Varieties Cabernet Sauvignon
Region Yarra Valley
Fermentation Vessels Fermented on skins in individual vineyard batches; vessel material is not specified.
Pressing Method Gently Pressed When Each Vineyard Batch Reached The Desired Balance Of Fruit And Tannin Extraction.
Oak Types French oak, new and used
Production Details Fruit was destemmed and lightly crushed; separate vineyard batches were fermented on skins, gently pressed, transferred to French oak, regularly racked, and then blended.
Tasting Notes Deep red with purple; blackberry, leaf and cedar wood; sweet fruit, silky tannins, great depth, smooth texture.
Food Pairing Slow-cooked beef short rib or grilled Portobello mushrooms.
Vintages
2018 Technical Specifications
Alcohol 13.5%
pH 3.6
Total Acidity 6.2 g/L
Grape Varieties Cabernet Sauvignon
Region Yarra Valley
Fermentation Vessels Fermented on skins in individual vineyard batches; vessel material is not specified.
Pressing Method Gently Pressed When Each Vineyard Batch Reached The Desired Balance Of Fruit And Tannin Extraction.
Oak Types French oak, new and used
Production Details Fruit was destemmed and lightly crushed; separate vineyard batches were fermented on skins, gently pressed, transferred to French oak, regularly racked, and then blended.
Tasting Notes Deep red with purple; blackberry, leaf and cedar wood; sweet fruit, silky tannins, great depth, smooth texture.
Food Pairing Slow-cooked beef short rib or grilled Portobello mushrooms.
Sources: winedata.debortoli.com.au ↗ · Compare this vintage