Round Two Cabernet Sauvignon

Nose: Cassis, black currant, licorice, mint, and earthy tones.

Palate: Ripe dark fruit flavours dominate the palate. Fine even tannin profile offers structural support and maintains length.

Wood: Seasoned oak Puncheons and hogsheads for 14 months.

Fermentation: Destemmed and open fermented for five to seven days. Twice daily pump overs by real humans.

Cellaring: Drink now to 5 years

Barossa Valley, South Australia