The vineyards are in the Willunga district in the southern end of McLaren Vale. The heavy grey loam soil over sandstone, intermixed with black Biscay clay, combined with a maritime climate, contribute to an even ripening period and the development of rich fruit flavours and ripe tannins.
Bright, lush and juicy, Jester Cabernet Sauvignon shows a full bodied palate and mouth filling richness. 20% of the fruit has been handled in the Amarone manner- this technique of drying fruit adds complexity and fullness and produces soft juicy tannins. Jester Cabernet is upfront and approachable for early appreciation, delivering excellent quality for the price.
20% of the grapes are left on 10kg drying racks for 6 weeks, in the traditional Amarone manner, to concentrate flavour. The fruit is then fermented on skins for 6 days, at cool temperatures, to enhance pure berry fruit. The wine was then pressed and underwent partial barrel fermentation. Natural malolactic fermentation occurred before the wine was racked.
Food Pairing Notes
Morrocan style lamb curry with eggplant and chickpeas.