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John George 2012
Cabernet Sauvignon
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***67% OFF!***
 The new vintage of a consistent member favorite. Powerful and intense, yet graceful and elegant. The palate of blackcurrant and chocolate is complemented with a delicate spice. A long, lingering finish. Will pair well with strong flavored cheeses, lamb and beef. 
 93 Points - James Halliday!
"Deeply coloured, it is the full-bodied brother to the medium-bodied Butler Crest Cabernet; here fruit and tannins in particular have been ratcheted up."

Original: $60.00
Yesterday's Best Web:
(including cost of shipping*)
Our Price(Delivered): $19.99
  93 - James Halliday!
UNIT SIZE 750.00 ml
VARIETAL: Cabernet Sauvignon
GRAPE: Cabernet Sauvignon
COUNTRY: Australia
REGION: Margaret River
Greenpiper Winery John George Cabernet Sauvignon 2012
By James Halliday
Night Harvest John George Block No. 2 Margaret River Cabernet Sauvignon
Rating: 93
Drink By: 2035
Date Tasted: 25 Mar 2014
Alcohol: 14.30%
Winery: Night Harvest
Region: Margaret River
Variety: Cabernet Sauvignon
Vintage: 2012
James Halliday - Published on 27 Jul 2014
Said to be Night Harvest's finest cabernet selection, spending 18 months in French oak; the grapes come from the estate vineyard in the warmer, northern Margaret River. Deeply coloured, it is the full-bodied brother to the medium-bodied Butler Crest Cabernet; here fruit and tannins in particular have been ratcheted up. This needs to be locked up for a non-parole period of 5 years.
By Greenpiper Winery
John George Cabernet Sauvignon 2012
Technical Details
Variety: 100% Cabernet Sauvignon
Region: Margaret River - Yallingup Sub-Region
Colour: Deep garnet red
Typical Analysis: 14.30% Alcohol
Food Matching: Barbecued meats, lamb, beef, chocolate and strong flavoured cheeses.
Aroma: Lifted red berry and cedar
Palate: Elegant natural tannins, some floral qualities over plum and gravelly depth. A fine balanced wine; with a long palate that shows finesse. 
Oak Maturation: 18 months in a selection of fine-grained French oak barriques from specially chosen forests. 50% new oak; 30% 1-year-old and 20% 2-year-old barrels.
Each parcel of fruit is gently crushed and transferred into small open fermenters. Before fermentation starts the juice is concentrated by removing 15% of the volume. This facilitates a greater intensity of flavour. Heading down boards keep the cap submerged for better skin contact. The fermenters are temperature controlled to provide optimum conditions. Gentle extraction is achieved by the draining of wine from the skins and returning back over. Wine is then transferred to French oak barrels for maturation.
[Info Provided by Votto Vines]
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