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Peos EstateFour Aces Cabernet Sauvignon 2018
About this product
The grapes were machine harvested then destemmed,crushed into fermenters where it was cold soaked to extract and retain desirable varietal flavours and aromas. When actively fermenting post inoculation they were pumped over with aeration twice a day, temperature was held around 25°C to prevent over extraction of tannins. The wine was then transferred in barrel for malolactic fermentation allowing a soft integration of the grape and Oak tannins. Two of the highest quality barrels were selected and the wine is unfined.
The grapes were machine harvested then destemmed,crushed into fermenters where it was cold soaked to extract and retain desirable varietal flavours and aromas. When actively fermenting post inoculation they were pumped over with aeration twice a day, temperature was held around 25°C to prevent over extraction of tannins. The wine was then transferred in barrel for malolactic fermentation allowing a soft integration of the grape and Oak tannins. Two of the highest quality barrels were selected and the wine is unfined.
Full bodied red wines have a noticeably textural mouthfeel with bold, complex flavours. Often deeply coloured.
- TypeCabernet Sauvignon
- Size750mL
- RegionManjimup
- Current Vintage2018
- Standard Drinks8.5
- Alcohol Volume14.4%
- CountryAustralia
- StateWestern Australia
- Brand NamePeos Estate
- ClosureScrew Cap
- Wine BodyFull Bodied
Vintage 2018
95 points Wine Orbit
The wine offers gorgeous aromas on the nose, showing crème de cassis, mixed berry compote, vanilla and cigar box notes, leading to a concentrated palate that’s superbly weighted and intensely flavoured. It’s silky, mouthfilling and very long on the finish with fine, powdery tannins. At its best: now to 2030.
James Halliday
Australian wine writer, critic and winemaker
Vintage 2018
95 points Halliday Wine Companion
It smells lovely and old-fashioned (in a good way) with cedar and cigar box aromas. Plenty of varietal joy with cassis and blackberry essence with regional bracken-eucalypt acting more as a seasoning. Full-bodied, slightly terse tannins and the oak impacting too. It needs time to settle and will do.
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