Only select parcels of Cabernet Sauvignon, grown on both red and black soils over limestone on the Davey Estate vineyard, qualify for this reserve wine. Partial cold soaking prior to fermentation maximises the fragrance of the finished wine. Extended fermentation time on skins helps to capture the essence of the fruit and gives a silky but firm tannin finish. Maturation for an average of 15 months in 1 to 6 year old fine-grained French oak hogsheads, softens, enhances and integrates the fruit and structural components of the wine.
Dark cherry red. Perfumed aromas of blackcurrant and blueberry are highlighted with nuances of bay leaf and dark chocolate. Fine-grained tannins restrain and focus the vibrant cassis flavours and hints of dusty French oak, into the long, savoury finish.
Best served at 16-18C.
Meet West: Braised lamb shanks, grilled steaks, and roast prime rib are good choices. For cheeses, Gorgonzola, Parmesan, aged Dry Jack and blues that are not too salty work well.
Meet East: Fried crispy pigeon, Roasted Peking duck and Braised beef brisket en casserole.