St. Andrews Cabernet Sauvignon - Wakefield Estate

St. Andrews Cabernet Sauvignon - Wakefield EstateIn the glass, the St. Andrews Cabernet Sauvignon from Wakefield Estate presents a dense purple color. At the edges also shows a color transition to garnet red. After initial swirling, this red reveals a high viscosity, evident in distinct church windows at the rim of the glass. This red from Wakefield Estate is perfect for all wine lovers who like as little residual sweetness in the wine as possible. Yet it never shows itself to be barren or brittle, as one might naturally expect in a wine icon wine segment. On the palate, the texture of this powerful red wine is wonderfully dense. Due to its concise fruit acidity, the St. Andrews Cabernet Sauvignon presents itself impressively fresh and lively on the palate. The final of this mature red wine from the wine-growing region of South Australia, more precisely from Clare Valley, finally impresses with considerable reverberation. Vinification of the Wakefield Estate St. Andrews Cabernet Sauvignon The powerful St. Andrews Cabernet Sauvignon from Australia is a single-varietal wine, pressed from the grape variety Cabernet Sauvignon. After the grape harvest, the grapes are immediately taken to the press house. Here they are sorted and carefully broken up. Fermentation follows in small wood at controlled temperatures. After fermentation is complete, the powerful St. Andrews Cabernet Sauvignon is aged for several more months in oak barrels. Once the wine is finished, the St. Andrews Cabernet Sauvignon is gently harmonized. Food recommendation for the Wakefield Estate St. Andrews Cabernet Sauvignon Drink this red wine from Australia best tempered at 15 - 18°C as a companion to lamb stew with chickpeas and dried figs, veal boiled beef with beans and tomatoes or goose breast with ginger red cabbage and marjoram.