Wangolina The Originals Cabernet 2019

The season was well founded upon a wet winter with higher than average rainfall but with overall average temperatures. A heavy rainfall event in November occurred in the flowering season, Cabernet Sauvignon in particular, was affected with lower yields as a result. Temperatures during the summer season were also in line with our long term averages and the cool and more importantly consistent climatic conditions of Mt Benson again reinforced the importance of it as a premium wine producing region in a changing climate.

The grapes were fermented in small open fermenters, plunged twice per day. Fermentation took approx 10 days to complete before the wine was pressed out into a mix of 35% new and 65% seasoned French oak barrels. The wine was allowed to mature for 20 months prior to bottling.

The nose shows some power but also a sense of grace and elegance. Plenty of dark fruit from black cherry, plum and black currant with an inkling of herbaceousness. The palate shows some wonderfully ingrained tannins that are fine and firm beneath a blanket of luscious fruit and a gentle tapering of bell pepper.