RockBare Cabernet Sauvignon 2014
6.8
3.54
This special gem presents a bright ruby red colour, with violet tinges highlighting the edges. Aromas of blackcurrant, herbaceous mint, tobacco leaf, briar and floral blue fruits flow from its lifted bouquet, while the smooth and velvety palate features fruit flavours of blackberry, blueberry, Ribena and crabapple intertwined with secondary elements of rhubarb, beetroot, waxy menthol and mint. Abundant acidity throughout the wine fuses with toasty oak notes integrated into the texture, leading to a chewy and lingering finale. Minted lamb cutlets, barbequed leg of lamb and grilled pork scotch are remarkable food pairings with this juicy Cabernet wine.
Characteristic herbaceous mint, blackcurrant, briar, tobacco leaf and a hint of floral blue fruit.
Matured for 9 months in - 22% new French oak, 14% new European oak, 36% 1 and 2 year old French oak, 28% 1 and 2 year old European oak.
Plump, velvety palate with notes of Ribena and blackberry up front immersed in lighter traces of blueberry and crabapple, which effortlessly fuse with secondary threads of stewed rhubarb, a rich beetroot earthiness, mint and a lick of waxy menthol. The balanced yet abundant acid bestows a structural framework and along with the toasty oak and extended skin contact provides for ample texture, pleasantly meshing the palate together before delivering to a supple finish of lingering chewy tannin.
Cold soaked for three days prior to warming. Fermentation was allowed to start spontaneously prior to inoculating with Cabernet specific yeast. Warm fermentation in static fermenters on skins for 10 - 14 days between 18 - 22°C. Extended maceration for 6 months before gentle pressing off skins using airbag press.
6.8
3.54
Our first offering of this RockBare Cabernet Sauvignon will be hard to miss on the shelves with it’s conspicuous red label and capsule. With the hard work completed in the vineyard I capitalized on the pristine fruit by keeping it on skins for six months and extracting every molecule of natural phenolic material and tannin the fruit had to offer. The wine was then matured in a mix of predominantly older hogsheads and subtle French and European origin at that in order for the fruit to express itself rather than the oak. A small addition of shiraz added some weight and depth to balance the palate out and make the wine more balanced and approachable.