The Parson Cabernet Sauvignon displays expressive and alluring aromas of liquorice and mulberry. The wonderfully structured palate is both eloquently pure and broodingly complex. The palate is further supported by an array of intricately fine tannins which are both mouth-wateringly savoury and defiantly persistent.
To achieve the desired style and to harness the regal varietal flavours of Cabernet Sauvignon, the grapes were strategically harvested to avoid any green tannins or overripe jammy fruit flavours. The subsequent open ferments were then gently plunged daily and allowed to remain on skins for up to 9 days to ensure the optimum extraction of flavour and tannin. Following basket pressing the free run and pressing fractions are combined. To promote and nurture varietal expression and complexity only well seasoned tight grained French oak was used during the maturation process. During this maturation period the wine was regularly racked to encourage the integration and mellowing of the boisterous youthful tannins.
Average winter rainfall meant the vines enjoyed a healthy start to the growing season. A period of heat in early February tested the vines but mid February rain meant the vines were refreshed. The proceeding warm days and cool nights ensured the grapes achieved optimum flavour and tannin development.
Medium rare steak with fresh horseradish and steamed greens.