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More about this wine!
NOTES: Currant, Black Cherry Cinnamon Oaky
DRYNESS: Very Dry
TANNIN: Medium +
ORIGIN: Western Australia (Margaret River, Swan Valley & More), Australia
- Cabernet Sauvignon
FERMENTATION: Organic, Biodynamic, Vegan Slight Wood
ASIAN FOOD PAIRING: Lamb kebab, Torched Teriyaki beef, Aburi beef sushi
WESTERN FOOD PAIRING: Pair with roast beef, Christmas turkey,
L.A.S Vino Cabernet Sauvignon
Nic Peterkin waited patiently and searched tirelessly to find the right vineyard to produce his own rendition of Margaret River's flagship red variety, Cabernet Sauvignon. In 2018, he found it. And we must say it was worth the wait.
This fruit-forward Cabernet Sauvignon will be the talk of the table. The bouquet opens with dark rich fruits of mulberry, dark cherry and plum. Secondary savoury notes of prune, baking spices and clove. Big but balanced with layers and layers of silky tannin due to extended maceration. Powerful and beautifully detailed, a cabernet without comparison in Margaret River.
Sourced from a vineyard in Yallingup, a certified organic and biodynamic site at the northern end of the cape. The site faces north with a little creek running through the middle of the vineyard. It is one of only four certified biodynamic vineyards in the region and was one of the first to receive the Demeter certification. The vineyard was left unkempt and wild for the past few years, with vines sprawling everywhere as pigs, geese, guineafowls and native flowers roam free. With no herbicides or pesticides used, it was a veritable organic wonderland for Cabernet to grow and thrive.
The fruit was hand-picked and sorted prior to being fermented as whole berries in oak barriques. A few whole bunches were added to some of the barrels for complexity and structure. The berries were fermented cool in order to retain aroma and reduce harsh tannins. Majority of the wine was then left on skins in barriques for 12 months prior to being opened up and basket pressed. A very low sulfur addition (0.003%) prior to bottling.