Timo Mayer was the first winemaker in the region to employ 100% whole bunches to make Cabernet. The result is a bright and elegant Cab with a silky texture. Compared to many Australian cabernets, this is extremely juicy and approachable, drinking wonderfully now but has the stuffing to forget about for a few years. Treat yourself, you won't be sorry.
Spaghetti and meatballs
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