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The famed Wilyabrup duplex soil profile in which the cabernet sauvignon is planted provides Grace Farm with the unique ability to dry-grow the fruit while retaining a balanced, healthy vineyard canopy. Maximum flavours are achieved this way. By nursing this fruit through ten days of fermentation, taking care to maintain an elegant tannin structure, and then combining this with a 12-month maturation in well-seasoned French oak, the cabernet sauvignon is given the chance to speak for itself. Typical flavours of cassis and earth are derived from the clone and soil type, and the dry-grown fruit gives a depth of flavour that is unique to this sub-region.