Little Giant Single Vineyard Premium Coonawarra Cabernet Sauvignon 2022 (Australia)

Little Giant Single Vineyard Premium Coonawarra Cabernet Sauvignon 2022 (Australia)Expressive on the nose, showing cassis, toasty oak, olive and warm spice aromas, leading to a wonderfully weighted palate that's plump and flavoursome. Richly textured and mouth filling. Structured, fine, chalky tannins with a nice long finish. The southern hairy nose wombat is smaller than other wombats but is stocky, robust and the proud state emblem of South Australia. Like the might of the little wombat, Little Giant is crafted from premium

Expressive on the nose, showing cassis, toasty oak, olive and warm spice aromas, leading to a wonderfully weighted palate that's plump and flavoursome. Richly textured and mouth filling. Structured, fine, chalky tannins with a nice long finish.

The southern hairy-nose wombat is smaller than other wombats but is stocky, robust
and the proud state emblem of South Australia. Like the might of the little wombat, Little Giant is crafted from premium regional South Australian fruit from established vineyards that deliver character and interest well above their size and weight. Hand-crafted and made with minimal additions and preservatives, these are wines made of the vineyard. The grapes are picked at optimal ripeness, minimally handled in the winery and fruit vibrancy is not hidden by non-essential artefact. Seeking first and foremost fruit expression, drinkability and to be a great accompaniment to food. Don’t let the size fool you, these are wines you’ll want to drink.

A cool season in Coonawarra saw good yields enjoy extended ripening through mild autumn days and cool nights. This was one of the best vintages for the region and the reds were outstanding performers.

Sourced from two vineyards that were planted with one on black and the other on red
soils of the famed Coonawarra. All the fruit was picked during the early morning to retain colour and flavour retention and then crushed and fermented for a period of up to 10 days. Following primary fermentation the wine was pressed off into a small parcel of new but mostly into older oak for malolactic fermentation and maturation where it was held for a period of 10 months prior to blending and bottling.