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Snake & Herring "Black Betty’ Cabernet Sauvignon Margaret River " 2019
Sale ends Sunday at 11:59 pm. Some exclusions apply.
Snake & Herring "Black Betty’ Cabernet Sauvignon Margaret River " 2019 - 1 Bottle is backordered and will ship as soon as it is back in stock.
Free Delivery Orders over $250*
Or $9.95 flat fee Australia wide.
Dispatched from our Melbourne store.
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Black Betty is a single vineyard Cabernet Sauvignon showcasing the power and richness of the north of Margaret River. The vineyard is in the Yallingup subregion. Handpicked and de-stemmed to small open-top fermenters, we let the ferments go wild. Hand-plunging often and vigourously we press ferments off skins when the tannins are melting in your mouth, about 5 weeks after ferment starts. Maturation was in 2 new and 2 1-year old puncheons.
| Type | Red Wine |
|---|---|
| Varietal(s) | Cabernet Sauvignon |
| Country | Australia |
| Region | Margaret River |
| Brand | Snake & Herring |
| Vintage | 2019 |
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Red Wine
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White Wine
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Rosé Wine
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Champagne & Sparkling
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Dessert, Sherry & Port
France
Italy
Spain
Australia
New-Zealand
Germany
Austria
Portugal
South-Africa
Greece
USA
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Wine GiftA great wine gift. -
Green WineA wine made using sustainable, organic and/or biodynamic practices in
the vineyard and the winery. -
CollectibleA wine that will improve and possibly increase in value with
careful cellaring. -
BoutiqueA wine from a small, artisanal winery. -
Screw CapNo corkscrew required to open. -
Magnum1500ml bottle.
- TWFThe Wine Front
- JHJames Halliday
- WWWorld Wine
- WSWine Spectator
- WEWine Enthusiast
- BHAllen Meadows
- JSJames Suckling
- DEDecanter
- JRJancis Robinson
- STStephen Tanzer
- AGAntonio Galloni/Vinous
- RPRobert Parker/Wine Advocate
- HHHuon Hooke
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Snake & Herring "Black Betty’ Cabernet Sauvignon Margaret River " 2019
Black Betty is a single vineyard Cabernet Sauvignon showcasing the power and richness of the north of Margaret River. The vineyard is in the Yallingup subregion. Handpicked and de-stemmed to small open-top fermenters, we let the ferments go wild. Hand-plunging often and vigourously we press ferments off skins when the tannins are melting in your mouth, about 5 weeks after ferment starts. Maturation was in 2 new and 2 1-year old puncheons.
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