2016 Wicks Es­tate Caber­net Sau­vi­gnon

Wine­maker: Leigh Ratzmer

Halliday - - Cabernet Sauvignon -

Cas­sis and dark fruit flavours com­bine with sub­tle hints of to­bacco and cho­co­late. Af­ter 12 months in French oak, silky tan­nins bal­ance finely with fruit flavours and sub­tle oak nu­ances.

How do you de­scribe the style of this

wine? I aim for our caber­net to ex­press a pure va­ri­etal aro­matic pro­file while main­tain­ing a re­fined and bal­anced tan­nin frame­work. A thread of cool cli­mate spice tends to tie the fruit, tan­nin and oak to­gether seam­lessly. What do you love to eat with this caber­net? Braised beef short rib, pick­led daikon, but­ton mush­room es­puma, enoki and burnt onion jam. Or slow-cooked whole Berk­shire pig with roasted smashed pota­toes and salad leaves.

$25, wick­ses­tate.com.au @wick­ses­tate

10

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.