Tasting notes:
Permission to Pivot Cabernet Sauvignon. The vibrant nose is packed with blackcurrant and dark brooding fruit. The palate displays dark, rich chocolatey fruit with beautiful velvety tannins, entwined with hints of spicy oak. The finish is balanced, long and flavoursome.
Food match:
Rare roast beef, Slow cooked brisket or Chargrilled New York strip steak with triple cooked chips.
Producer/Region: Permission to Pivot Cabernet Sauvignon
Machine harvested fruit is picked and cold soaked for two days in a stainless steel fermenter before being inoculated for ferment. Gentle pump-overs occur twice a day during the ferment to extract colour and flavor along with controlling the ferment. Post fermentation the wine spends 3 weeks on skins to promote the fine grained tannin structure of the wine. 90% of the wine is racked to older neutral oak with the final 10% going to two year old French Oak hogsheads for a period of 18months.
Cabernet Sauvignon is the world’s favourite red wine, produced in nearly every major wine-producing country. It also has a surprising origin, created by accident in Bordeaux when Cabernet Franc plantations met Sauvignon Blanc.
The main characteristics of Cabernet Sauvignon are high tannins and acidity. The wine is dry and full-bodied, with dark fruit flavors and wood and vanilla with age. It lures you in with a deep ruby color – a sign of the high tannins. Notes of oak, tobacco, vanilla, and chocolate are common with aging, with the grape taking well to oak casks, which tone down the tannins. Aged Cabernet Sauvignon is smooth, with a lush mouthfeel and a lingering, oaky finish. The nose is an exciting combination of black fruit, violet, and green bell pepper, with the bell pepper adding a dose of bright fruitiness. You can expect an alcohol content of 13 – 14.5% ABV and medium to high acidity, with higher acidity and tannins prevalent in younger varieties.
