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rose oil and cardamom with wafts of underbrush and iron ore
An exclusive gathering among limited company
subtle sour cream
was created by a young designer from the Ecole Boulle
it's bright and velvety
Fraser Gallop Estate Parterre Cabernet Sauvignon 2017 Vermentino rose oil and cardamom withThe Parterre Cabernet Sauvignon goes through many stages in order to build complexity. A portion of the wine is pressed off the skins early to complete fermentation in oak; a portion is left with the skins for 40 days post fermentation; and another portion includes other Bordeaux varieties such as Merlot, Malbec, Petit Verdot and Cabernet Franc in the blend. The wine goes through malolactic conversion in French barriques, a third new, for 18 months
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