The Cabernet Sauvignon was de-stemmed and crushed into open stainless steel fermenters, roto-fermenters or closed fermenters. Extended maceration for 28 days of some selected parcels to improve tannic structure. Hand plunged and ‘rack and return’ methods of cap management allow gentle extraction of fine grain tannins whilst providing fruit concentration. 15 months in French oak adds supporting spicy, vanillan oak.

Deep, rich red, garnet. The nose boasts of sweet blackcurrant, mulberry, chocolate, mocha and cedary oak. Medium to full bodied, the palate is fruit forward with rich blackcurrant and cassis. Overlayed with sweet raspberries and violet undertones. The mid palate is round and supple, the tannins are fine and ripe. Intensity and concentration only found in exceptional years. Now - 2020

Video Tasting: http://www.yering.com/2010-yering-station-cabernet-sauvignon.html?mid=2&sid=1

Strong but clear purple-crimson; a distinguished cabernet with deep and satisfying blackcurrant/cassis fruit aromas and flavours; the medium- to full-bodied palate has exemplary balance and structure, both ripe tannins and quality oak adding complexity. A minimum 20-year life ahead. Drink to: 2030; Rating: 96 points, $38, Screwcap, 14.0% alc; James Halliday; The Weekend Australian, November 19th, 2011.