2023 Estate Cabernet 6 Pack + The Calling Shiraz Upgrade

Experience the pinnacle of Mount Avoca. Reserved for those occasions worthy of something truly exceptional, The Calling 2019 Shiraz represents the crown jewel of our cellar! For a limited time, we’re offering a complimentary upgrade to The Calling Shiraz. Your 6-pack will feature one bottle of our prestigious 2019 The Calling Shiraz, included at no extra cost as our gift to you. Additional membership discounts will apply at checkout. Silver, Gold & Wine Club members also receive free shipping. This pack includes: 5x Estate 2023 Cabernet (RRP $40) 1x The Calling 2019 Shiraz (RRP $96) The Calling 2019 Shiraz: Sam Kim, Wine Orbit, 95 Points - “Opulent and enticing, the wine shows dark fruit richness, toasted spice, cedar and mocha characters on the nose. The concentrated palate delivers terrific weight and plush texture, wonderfully framed by silky tannins, leading to a sustained, delicious finish.” Estate 2023 Cabernet: Sam Kim, Wine Orbit, 93 Points - "Wonderfully composed and expressed, the wine shows blackcurrant, thyme, game, leather, and cedar characters on the nose. The palate delivers excellent weight and refined texture, leading to a persistent, structured finish. Harmonious and stylish with enticing complexity." ACO Certified Organic & Vegan Australia Certified COLOUR: Clean dark plum red of good intensity and depth. Moderate colour cling on the swirl and slow persistent tears. NOSE: Clean developing aromas of sweet blackcurrant, mocha and mint leaf, with a soft toasted hazelnut nuance. PALATE: Clean full bodied flavours of dark cherry, ripe plum and cocoa. Evolved fine tannins across the palate with a moderate cocoa and toasty cedar finish. WINEMAKING: The Organic Estate vineyard provides all the fruit for this wine. Large static, as well as traditional open top fermenters, were used to ferment on skins over a period of eight to ten days, with regular pump-overs and head plunging for maximum extraction of fruit flavours, colour and delicate fruit tannins. The wine was then transferred into French oak hogsheads and barrel aged for 11 months. FOOD PAIRING: Pan seared rib-eye steak finished with butter, garlic and thyme served with green salad. VINTAGE NOTES: Cool conditions in early spring enabled a subsequent long growing season. A warm dry summer subsided into ideal cooler autumn conditions prior to harvest.