The excellence of Petaluma's stately Cabernet wines is due in great part to the virtue of Coonawarra's most distinguished sites. The fabulous
Terra rossa soils and calcrete limestone deposits underneath, contribute to the majesty of Petaluma Coonawarra. Five choice blocks of estate Coonawarra vine are the source of fruit, for the construct of a rich yet elegant, mouthfilling Cabernet Sauvignon, slightly more approachable than the opulent estate flagships, fashioned to the cherished and enduring, profoundly Petaluma styling.
Parcels of Cabernet Sauvignon are promptly moved from Coonawarra to the Petaluma estate wineworks in Piccadilly, destemmed and crushed into Potter heading board fermenters. Musts are cold soaked for several days, extracting colour and tannin, enhancing the aromatics and building palate texture. Components are inoculated and ferments are treated to a regimen of daily draining off skins, pumping and refloating the cap for optimal extraction. Batches are fermented to dryness over the course of three weeks, drained off skins and pressed, filled to oak and seeded for malolactic. Upon completion, batches are rack and returned to barrel for fifteen months, followed by filtration and a light egg white fining.
Deep ruby colour. Aromas of liquorice, cedar and cassis, complemented by black fruits, a lovely hint of mint and Cabernet leaf. The palate is bright and juicy, elegantly structured with lovely varietal fruit flavours over a length of soft, abundant sandy tannins. Refined textural mouthfeel, a Cabernet Sauvignon to savour in its youth alongside fine gourmandise and robust grills.
