This wine is plum red in colour and medium to full depth in hue. Bright cherry, chocolate and musk fruit aromas are supported by savory cedar oak. The palate is vibrant with blueberries and curry leaf, balanced by choc-mint with the tannins having a mouth filling praline texture. Long and lingering the finish has the structure that Coonawarra Cabernet Sauvignon is famed for.
The grapes for The Cigar are crushed to small static fermenters, and as the fermentation commences, the temperature is allowed to peak early at 30°C, then given more control at around 22°C. This ensures good extraction of colour and tannin. The grapes stay on skins for around seven days, with some tanks given extended skin contact before pressing.
winemaker: Natalie Cleghorn
harvest date: 10th April - 1st May
oak maturation details: Matured for 14 months in new French oak barriques (26%), one year old French oak barriques (2%), balance in older French oak barriques.
acidity: 6.1 g/l
cellaring: Enjoy now or cellar for seven to ten years.