Rigorous assessment of vineyards is essential to identify the fruit style suitable for Wyndham Estate BIN 444 Cabernet Sauvignon. Prior to harvest, careful monitoring of the selected vineyards was undertaken by the winemakers to assess flavour development and sugar accumulation. The decision to harvest was based on flavour intensity and varietal character.

The fruit was de-stemmed and crushed inoculated with wine yeast. The temperature range of fermentation was maintained between 20°C and 28°C for periods of 10 to 15 days. The fermenters were pumped over twice every 24hours to irrigate the grape skin cap, thus liberating fruit flavour and balanced tannins.  Selected Cabernet Sauvignon parcels were matured in a selection of French and American oak Hogsheads prior to blending, stabilising and filtration.
  
Deep crimson red with vibrant purple hues. Distinctive ripe blackcurrant, plum and capsicum aromas supported by a subtle savoury and spicy oak background. Medium to full bodied in style with ripe blackcurrant and plum Cabernet flavours combined with delicate chocolate /smoky oak. Grape and oak tannins are harmonised to provide a lingering, but soft, structured finish.