Franklin Tate Estates
‘Alexander’s Vineyards’
Cabernet Sauvignon
“Blackberry and raspberry, complemented with cedar oak.. ”
Wine Making Notes
The grapes were picked by taste for optimum ripeness. Fermentation was conducted in stainless steel vats between 22 to 28°C with selected parcels being held on skins for an extended period to develop tannin structure. Post-fermentation the must was pressed to a combination of new and old French oak barriques. The wine matured in these small oak vessels for roughly 15 months before being individually selected for the final blend. Once blended, the wine received a light protein fining to soften the palate and improve tannin structure.
Nose
This wine exhibits aromas of savoury leafy eucalyptus, blackcurrant, dark plums, raspberries and cedar oak with hints of clove spice.
Palate
A full-bodied palate with generous flavours of blackberry and raspberry, complemented with cedar oak. Supple tannins provide a nice length and a persistent berry fruit finish.
Allergens
Contains Sulphites. Fined with aid of milk products, traces may remain.
Food Pairing
Beef short ribs, braised beef or a steak burger.
Varietals
Cabernet Sauvignon
Appearance
Bright purple red core with a deep purple hue.
Alc %
14.5%