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Walter’s Reserve Cabernet Sauvignon, Bremerton

Bremerton
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Technical Analysis
Alcohol
14.5
Residual sugar
0.5
pH
3.53
Acidity
6.9
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Walter's Reserve forms part of Bremerton's Premium range of wines; created from concentrated, high quality parcels of fruit from Langhorne Creek.
Tasting note

The 2016 Walter's Reserve Cabernet is a powerful, elegant wine, showing gorgeous varietal notes of blackberry, bramble and earth complimented by subtle influences of chocolate and savoury nuances. The wine is supported by a fine, defining, elegant tannin structure and shows spice and complexity from the careful use of new French oak.

Origin
Australia
Variety
Cabernet Sauvignon
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Rebecca Wilson
Closure
Cork
Region
Langhorne Creek
Vegan
Yes

Vinification details

Individual Cabernet Sauvignon parcels were fermented in open vats then matured in new French oak barrels for 22 months. Two years’ additional bottle maturation allows further flavour development and tannin integration before the wine’s release.

Technical Analysis
Alcohol
15.0
Residual sugar
0.6
pH
3.55
Acidity
6.5
Download Specification Sheet Download Full Size Images
Walter's Reserve forms part of Bremerton's Premium range of wines; created from concentrated, high quality parcels of fruit from Langhorne Creek.
Tasting note

The 2010 Walter’s Reserve Cabernet is a powerful yet elegant wine, showing notes of blackberry, bramble and earth, complemented by subtle influences of chocolate and savoury nuances. The wine is supported by a fine, defining, elegant tannin structure and shows spice and complexity from the careful use of new French oak.

Origin
Australia
Variety
Cabernet Sauvignon
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Blank
Winemaker
Rebecca Willson
Closure
Cork
Region
Langhorne Creek
Vegan
Blank

Vinification details

Individual Cabernet Sauvignon parcels were fermented in open vats then matured in new French oak barrels for 24 months. Two years’ additional bottle maturation allows further flavour development and tannin integration before the wine’s release.