Red Knot Cabernet Sauvignon
A serious wine whose powerful bouquet of cassis and chocolate is highlighted by fragrant violet, toasted oak and leather. Full-bodied and smooth on the palate with ripe black cherry fruit and pleasantly firm tannins giving grip and backbone to the wine and adding to the length.
$20.00 / Bottle $240.00 / Case
Superior fruit is really the only way to get quality wine and there’s no secret to producing good grapes - it takes a lot of hard work and constant attention.
The Davey Family Vineyard.
Brothers John and Kym Davey are hands-on guys whose style of vineyard management proves they’re not afraid to get their hands dirty to get the job done.
The Davey Family Vineyard is located on the Fleuireu Peninsula at the southern end of the highly praised McLaren Vale Wine Region in South Australia. Because of the region's proximity to the sea, the grapes ripen slowly and evenly to produce ripe, balanced wines.
Even though the vineyards are graced with near-perfect growing conditions, nothing is left to chance by the Davey brothers. "When you own your own vineyard and make your own wines, you manage the site right down to the individual vine," chief winemaker of Red Knot wines, John Davey explains.
Fruit thinning is used often, especially on young vines, but in the bountiful year of 2004 it made the difference between good and great wine. One-third of the entire crop was sacrificed (even from the oldest vines) in that year!
Clusters were cut off just before veraison when the color begins to change. The end result of this labor-intensive job was a crop consisting of small berries with concentrated fruit flavors that would otherwise have been diluted and weak.
Winemakers John Davey and Dan Hills.
John Davey describes himself as a "minimalist winemaker" who seeks to capture the true character of the McLaren Vale in Red Knot’s wines.
"Small batch open fermentation and minimal handling help to express the terroir of the region, allowing the essence of the grape to shine through." he reveals.
Red Knot’s juicy style and perfectly balanced point of acidity make it an ideal partner for food. Try it with roast veal in a shallot and red wine glaze or with savory dumplings stuffed with bok choi and mushroom.