Distinguished Sites The Cigar Cabernet Sauvignon

The grapes for The Cigar are crushed to small static fermenters, and as the fermentation commences, the temperature is allowed to peak early at 30°C, then given more control at around 22°C. This ensures good extraction of colour and tannin. The grapes stay on skins for around seven days, with some tanks given extended skin contact before pressing.

This wine is plum red in colour and medium to full depth in hue. Bright cherry, chocolate and musk fruit aromas are supported by savory cedar oak. The palate is vibrant with blueberries and curry leaf, balanced by choc-mint with the tannins having a mouth filling praline texture. Long and lingering the finish has the structure that Coonawarra Cabernet Sauvignon is famed for. Enjoy with barbecued lamb loin chops or grilled herbed bean, mushroom and pinenut sausages with a red onion and tomato salsa.