'The Three Graces' Cabernet Sauvignon, Cabernet Franc and Merlot 2008
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Tasting Notes

The ‘Three Graces’ is a classic Bordelais blend of three of the worlds most noble varieties. A classic lifted nose of blackcurrant cassis and cedar wood with hints of black olive, pepper, violets and tobacco. The palate is an integrated blend of flavours, svelte and seamless showing prominent blackcurrant fruit delicately interwoven with tobacco leaf, capsicum, black pepper and savoury French oak giving the wine an undeniable elegance and generous length.

Winemaking

Arriving in small individual crates the hand picked, uncrushed grapes were destalked (separating berries from the bunch) and placed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were pumped over daily spending a total of 7 days on skins at 22 - 28° C. The skins were gently pressed in the JLB Vaslin Bucher press and the individual parcels were matured separately for three months before being racked, blended and undergoing a further 24 months in a mixture of French oak hogsheads & Puncheons. In order to retain maximum finesse and elegance the wine was bottled unfiltered.

Reviews
Gold Medal
Review by: MUNDUS Vini 2010
Bronze Medal
Review by: Royal Adelaide Wine Show 2010

 

Currently not available for purchase.
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CLOSURE
Stelvin

WINEMAKER
Tim Smith
GRAPE VARIETY
47% Cabernet, 30% Cabernet Franc, 23% Merlot
% ALCOHOL
14.5%
RESIDUAL SUGAR
0.3g/L
ACIDITY
7.08g/L
pH
3.60
PDF TASTING NOTES
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HI-RES PHOTO
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Sold Out
Tasting Notes

The ‘Three Graces’ is a classic Bordelais blend of three of the worlds most noble varieties. A classic lifted nose of blackcurrant cassis and cedar wood with hints of black olive, pepper, violets and tobacco. The palate is an integrated blend of flavours, svelte and seamless showing prominent blackcurrant fruit delicately interwoven with tobacco leaf, capsicum, black pepper and savoury French oak giving the wine an undeniable elegance and generous length.

Winemaking

Arriving in small individual crates the hand picked, uncrushed grapes were destalked (separating berries from the bunch) and placed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were pumped over daily spending a total of 7 days on skins at 22 - 28° C. The skins were gently pressed in the JLB Vaslin Bucher press and the individual parcels were matured separately for three months before being racked, blended and undergoing a further 24 months in a mixture of French oak hogsheads & Puncheons. In order to retain maximum finesse and elegance the wine was bottled unfiltered.

Reviews
Gold Medal

Score: Gold Medal
Review by: MUNDUS Vini 2010

Bronze Medal
Review by: Royal Adelaide Wine Show 2010

 

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