Sticks Yarra Valley Cabernet Sauvignon 2017 (Australia)
Bright crimson red in the glass with purple hues. A classic nose of cassis, plum, blackcurrant, pepper and earthy notes. Pure plum and cassis flavours are supported by notes of bramble, chocolate and cigar box.
2017 was an excellent growing season in the Yarra Valley. Fruit for this wine was machine harvested from Yarra Glen. The fruit was destemmed and crushed into static fermenters and inoculated straight away at low rates to promote a slow start fermentation slowly. One tank remained ‘on skins’ for a month post ferment.
Post pressing, wines were racked exclusively to 300L French oak for secondary, malolactic fermentation (MLF). After maturation for 15 months, the naturally settled wines were then racked and blended in preparation for bottling.
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Sticks Yarra Valley Cabernet Sauvignon 2017 (Australia)
Sticks Yarra Valley Cabernet Sauvignon 2017 (Australia)
Bright crimson red in the glass with purple hues. A classic nose of cassis, plum, blackcurrant, pepper and earthy notes. Pure plum and cassis flavours are supported by notes of bramble, chocolate and cigar box.
2017 was an excellent growing season in the Yarra Valley. Fruit for this wine was machine harvested from Yarra Glen. The fruit was destemmed and crushed into static fermenters and inoculated straight away at low rates to promote a slow start fermentation slowly. One tank remained ‘on skins’ for a month post ferment.
Post pressing, wines were racked exclusively to 300L French oak for secondary, malolactic fermentation (MLF). After maturation for 15 months, the naturally settled wines were then racked and blended in preparation for bottling.
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Shipping & Returns
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Description
Bright crimson red in the glass with purple hues. A classic nose of cassis, plum, blackcurrant, pepper and earthy notes. Pure plum and cassis flavours are supported by notes of bramble, chocolate and cigar box.
2017 was an excellent growing season in the Yarra Valley. Fruit for this wine was machine harvested from Yarra Glen. The fruit was destemmed and crushed into static fermenters and inoculated straight away at low rates to promote a slow start fermentation slowly. One tank remained ‘on skins’ for a month post ferment.
Post pressing, wines were racked exclusively to 300L French oak for secondary, malolactic fermentation (MLF). After maturation for 15 months, the naturally settled wines were then racked and blended in preparation for bottling.
