Shop By the Bottle at the LCBO

This product is currently available in select LCBO retail stores as part of the Vintages program. Please feel free to contact us at info@npwines.com if you need any assistance locating stock.

Rory Parks is the head winemaker at Moss Brothers, and after 20 years amongst the soil, the vines and the barrels, comes with a wealth of hands-on winemaking experience and a great passion for the art of winemaking. Based in Margaret River, which is embraced by the ocean on three sides resulting maritime influence lends itself to ideal growing conditions.

The Cabernet Sauvignon was machine harvested then destemmed/crushed into a static fermenter where it was fermented using yeast selected to express desirable varietal flavours and aromas. The fermenters were pumped over twice a day. Temperature was held between 24-26°C for a slow extraction of tannins and increased development of fermentation complexity. Maceration was not extended to prevent over extraction of tannin. The wine was pressed and transferred for malolactic fermentation on oak allowing a soft integration of the grape and oak tannins. The wine was blended and bottled after  15 months maturation.

A generous and flavorsome palate with concentrated dark fruits, blackcurrant and plum. Hints of dusty oak and a fine tannin structure lead to a long, savoury finish.

This wine is perfectly paired with Spice roasted lamb leg with beetroot sauce.

This product will be available online as part of the Classics program. Please feel free to contact us at info@npwines.com if you need any assistance locating stock.

Rory Parks is the head winemaker at Moss Brothers, and after 20 years amongst the soil, the vines and the barrels, comes with a wealth of hands-on winemaking experience and a great passion for the art of winemaking. Based in Margaret River, which is embraced by the ocean on three sides resulting maritime influence lends itself to ideal growing conditions.

The fruit was selective harvested and pumped to the fermenter with many whole berries intact. The cool temperature of the fruit allowed a slow start to fermentation, once inoculated, the ferments were pumped over and plunged twice a day, temperature was held around 28°C. A portion of the wine was left on skins post fermentation to soften the tannins and achieve structure

An elegant palate, flavours of and mint, some savoury dry herb notes and layers of mocha and spice from oak maturation. The structure is medium to full bodied with fine tannins and great length. An elegant style with great varietal and regional character.

This wine is perfectly paired with Spice roasted lamb leg with beetroot sauce.