"Klaret" Cabernet Shiraz, 2023
Australia's iconic blend that has largely been overlooked in Victoria. Reunited at last. Leafy, Ribeena cool climate cabernet aromatics with a fist pump of spicy syrah. Serve 12-16c. Decant to impress.
13.2% alc
Vegan-friendly
Tasting Notes
Ribeena, pheromone, lasagne edge, black forrest cake
Winemaking
Cabernet and Syrah coming off the same vineyard in Kangaroo ground picked in early April. Cabernet all destemmed and Syrah mainly destemmed, fermented separately. Wild ferment, some punchdowns early on for the cabernet but otherwise letting them both hang out til dryness for about two weeks. Gravity to old barrels. Blending by barrel selection in September and returned to barrels before adding sulfur and bottling in January
Australia's iconic blend that has largely been overlooked in Victoria. Reunited at last. Leafy, Ribeena cool climate cabernet aromatics with a fist pump of spicy syrah. Serve 12-16c. Decant to impress.
13.2% alc
Vegan-friendly
Tasting Notes
Ribeena, pheromone, lasagne edge, black forrest cake
Winemaking
Cabernet and Syrah coming off the same vineyard in Kangaroo ground picked in early April. Cabernet all destemmed and Syrah mainly destemmed, fermented separately. Wild ferment, some punchdowns early on for the cabernet but otherwise letting them both hang out til dryness for about two weeks. Gravity to old barrels. Blending by barrel selection in September and returned to barrels before adding sulfur and bottling in January
Australia's iconic blend that has largely been overlooked in Victoria. Reunited at last. Leafy, Ribeena cool climate cabernet aromatics with a fist pump of spicy syrah. Serve 12-16c. Decant to impress.
13.2% alc
Vegan-friendly
Tasting Notes
Ribeena, pheromone, lasagne edge, black forrest cake
Winemaking
Cabernet and Syrah coming off the same vineyard in Kangaroo ground picked in early April. Cabernet all destemmed and Syrah mainly destemmed, fermented separately. Wild ferment, some punchdowns early on for the cabernet but otherwise letting them both hang out til dryness for about two weeks. Gravity to old barrels. Blending by barrel selection in September and returned to barrels before adding sulfur and bottling in January
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Ribeena, pheromone, lasagne edge, black forrest cake, mechanics overalls
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Cabernet and Syrah coming off the same vineyard in Kangaroo ground picked in early April. Cabernet all destemmed and Syrah mainly destemmed, fermented separately. Wild ferment, some punchdowns early on for the cabernet but otherwise letting them both hang out til dryness for about two weeks. Gravity to old barrels. Blending by barrel selection in September and returned to barrels before adding sulfur and bottling in January