2008 Barossa Cabernet Sauvignon
Museum WinesBack to All
We’ve recently enjoyed tasting some older wines at Cellar Door and thought it would be great to release a small allocation of wines from the museum for you to enjoy at home.
The 2008 Estate Cabernet was picked earlier than ever, in mid-February, and crushed into our concrete open fermenters, having a 24-hour cold soak before inoculation. Heading down boards were utilised after two days to keep the cap submerged and allow better control of the fermentation rate. Splashing-over of the wine helped increase oxygen and circulation through the skins. The wine was then pressed to French and American oak barrels for malolactic fermentation and racked three times over two years, before final blending and bottling. The 2008 shows the classic Barossa Cabernet characteristics of cassis, black olives and mint. - Richard Langford
|Medium bodied, rich, classy
|24 months in American and French oak
|35 to 50 years
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