The 2023 Amy's Cabernet Blend offers outstanding value and shows plenty of promise. This blend consists of 83% Cabernet Sauvignon, 5% Merlot, 6% Malbec, and 6% Petit Verdot. The nose bursts with bright aromas of cherry chocolate, blueberry, blackberry, marshmallow, and rose, underpinned by tarry cedar and toasted oak notes. These elements are elevated on the palate, supported by a firm tannin structure. The gentle but persistent acidity harmonises well with the fine texture derived from French oak, creating a balanced and elegant wine.
The fruit was hand-picked and carefully sorted at the winery before being destemmed. The must was pumped into stainless steel fermenters and inoculated for primary fermentation. During this process, pump-overs were conducted three times per day to enhance colour and flavour extraction. After fermentation, the wine was pressed and transferred to 228L French oak barriques, none of which were new, for aging.
The fruit was hand-picked and delivered to the winery, where it was hand-sorted and destemmed. The must was then pumped into stainless steel closed fermenters and inoculated for primary fermentation. During primary fermentation, pump-overs were conducted 3 times per day to enhance colour and flavour extraction. Once primary fermentation was complete the wine was pressed and then transferred to 228L French Oak Barriques, none of which were new.
The 2023 Amy's Cabernet Blend offers outstanding value and shows plenty of promise. This blend consists of 83% Cabernet Sauvignon, 5% Merlot, 6% Malbec, and 6% Petit Verdot. The nose bursts with bright aromas of cherry chocolate, blueberry, blackberry, marshmallow, and rose, underpinned by tarry cedar and toasted oak notes. These elements are elevated on the palate, supported by a firm tannin structure. The gentle but persistent acidity harmonises well with the fine texture derived from French oak, creating a balanced and elegant wine.
The fruit was hand-picked and carefully sorted at the winery before being destemmed. The must was pumped into stainless steel fermenters and inoculated for primary fermentation. During this process, pump-overs were conducted three times per day to enhance colour and flavour extraction. After fermentation, the wine was pressed and transferred to 228L French oak barriques, none of which were new, for aging.
The fruit was hand-picked and delivered to the winery, where it was hand-sorted and destemmed. The must was then pumped into stainless steel closed fermenters and inoculated for primary fermentation. During primary fermentation, pump-overs were conducted 3 times per day to enhance colour and flavour extraction. Once primary fermentation was complete the wine was pressed and then transferred to 228L French Oak Barriques, none of which were new.