Inkberry Cabernet Sauvignon

WINEMAKING: Grapes were harvested at their optimum ripeness over a 3 week period. The fruit was de-stemmed and then fermented at warm temperatures with twice daily maceration of skins to assist in color and flavor extraction. Pressed off skins at the completion of ferment, this wine was then lightly matured on American & French oak for 9 months. Blending trials ascertained the required combination shiraz & cabernet in the blend, to achieve the best blend of fruit weight, tannin & oak. Inkberry’s high elevation Mountain Estate is perched on the slopes of the Great Dividing Range and enjoys an unusual intensity of highland sunshine and UV light, giving the small clusters of grapes a fantastic dark, inky color. The extremely low grape yields and 1800 feet of elevation combine to create wines of aromatic complexity with layers of deep, rich flavors.