For five generations the Gledhill family has been growing both dried and wine grapes in Australia. The home estate Cabernet Sauvignon is grown to a limited yield of only 2 tonnes per acre, a cropping level observed in the most premium Cabernet Sauvignon regions throughout the world. The grapes are fully ripened on the vine before harvesting to ensure optimum flavour, balance and velvety tannins. The grapes are lightly crushed into open fermenters, fermented dry with extended skin contact to maximise colour extraction before transfer into hogshead French oak barrels for malo-lactic fermentation and a further 18 months maturation. The wine is bottled unfiltered to retain all of the natural aroma and flavour profiles expressed through the grape and seasonal influence of the vintage.
Region: South Eastern Australia