Angus The Bull Cabernet Sauvignon 2016 waitaki Alcoholic fermentation partly in temperature-controlled

Alcoholic fermentation partly in temperature-controlled stainless steel tanks and partly in large oak casks locally called "Stück"

16 days on skins

Made from shiraz grown on our certified organic and biodynamic estate vineyard and produced without additions of any kind

After filling and sealing

Angus The Bull Cabernet Sauvignon 2016 waitaki Alcoholic fermentation partly in temperature-controlledFully ripened with a plush, complete feel. Dense, sweet black cassis, cedar and chocolate notes in perfect harmony. Seasoned gently with a spice pepper finish. A satisfying full bodied Cabernet Sauvignon from Central Victoria made by winemaker Hamish MacGowan. The perfect accompaniment to your next night by the fire.