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The nose is intense and multi-faceted. Notes of blackcurrant and cedar are interwoven into a sophisticated expression that constantly intrigues. Harmony and balance are immediately apparent in this elegant, medium to full-bodied wine. The palate is assertive yet refined, with concentrated flavours of blackcurrant, berry and olive supported by subtle cedar spice from the oak. This is a premium Cabernet Sauvignon reflecting the unique terroir and pristine environment of the Coonawarra.

CABERNET SAUVIGNON has been produced in our vineyards with a reduced yield. It is distinguished with an intense ruby-red colour, soothing fruity aromas with an after-point of vanilla and gillyflower infused by oak during its ripening. The taste is firm with an expressed structure, followed by a soft and harmonious aftertaste.

Te Matas Hawkes Bay estate is a prestigious winery with a rich history, producing some of New Zealands most celebrated wines. If the Langtons Classification crossed the Tasman, Te Mata Coleraine would sit alongside Grange at its very pinnacle. Established, esteemed, outstanding vintage after vintage, the glowing adjectives come thick and fast.

This wine is a great example of why Margaret River is such a powerhouse in the cabernet department: concentration, savoury tannins, spice, and plenty of fruit. Blend of Cabernet sauvignon/Malbec/Petit Verdot. Delicious from the first to the last sip, with its very long finish.

Umamu create exquisite handcrafted wines. Each bottle is deliberately and meticulously created: from the delicate balance tasted within each glass, to the small touches of family handwriting and messages on our labels. Our philosophy has always been to give our wines time to develop in the bottle before release, a rarity in today’s market. Enjoying wines when they are ready to drink, rather than straight after bottling, when the wine has had time to develop and balance up in the bottle with no screaming parts.

This legendary Cabernet Sauvignon is intensely perfumed and finely structured with cassis-blackcurrant aromas, hints of cedar and touches of violet. The oak and fruit are neatly balanced. Typically the fruit is hand-picked, de-stemmed into open tanks and hand-plunged four times a day until completion of fermentation. At the end of vinification, the wine is allowed to macerate for around 10 to 14 days prior to pressing off into barrel. The wine is matured in 30% new and seasoned French oak barriques for 24 months.