COLOUR: Deep red with a purple hue.
NOSE: Notes of plum, blackberry and cassis fruit with an undertone of leafy varietal character.
PALATE: Dark plum and blackcurrant fruit melds nicely with the subtle, integrated oak, creating a palate with rich flavours and a long structure. A hint of leafy Cabernet character adds freshness to the palate and the savoury oak gives a long finish.
Gold Medal: 2017 Perth Royal Wine Show (Class 22)
Silver Medal: 2017 National Wine Show of Australia (Class 19)
Silver Medal: 2017 Royal Adelaide Wine Show (Class 26)
Bronze Medal: 2018 Royal Adelaide Wine Show (Class 27)
Bronze Medal: 2018 Royal Hobart Wine Show (Class 21)
Bronze Medal: 2018 Royal Queensland Wine Show (Class 46)
Bronze Medal: 2017 Royal Hobart Wine Show (Class 20)
The 2016 growing season was very dry, with
significantly lower than average rainfall. A warm
October advanced the season, resulting in early
flowering, veraison and ultimately harvest. Despite
this, mild February and March temperatures ensured
length of ripening was normal, with adequate time for
fruit to develop.
18% was matured with oak for up to 3 months, adding
texture and complexity to produce a balanced,
Yellow Label Cabernet Sauvignon is great with chargrilled steak with fat chips and garlic aioli or beef Stroganoff.
Best enjoyed while young and fresh, or will gain further complexity with careful short term cellaring.
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