Cloverleaf Cabernet Sauvignon Unit:Single

Cloverleaf Cabernet Sauvignon Unit:SingleProducer The fruit is sourced from select parcels from three of our vineyards Located across the breadth of Coonawarra. The 2014 vintage will be described by most as one of the longest on record starting Mid February and finishing in the first week of May. The winter and spring rainfalls were some of the highest in recent decades. After warm weather in January and early February, moderate days coupled with cool nights allowed for a long ripening

Upon completion the ferments were pressed to a mix of new and seasoned oak hogsheads

choc-mint and cedar

After pressing the juice was fermented at low temperatures in stainless steel (97%) and a small (3%) portion from our estate in large oak cuvee

The philosophy and inspiration for the project is led by Ben Riggs

a passionate wine lover

Animated in the nose

who believes that to make a great wine

flavoursome

wild yeast fermented

and started planting the vineyard with Pinot Noir

or purity law

After the juice's first fermentation