Winemaking
20% of the grapes were left to dry on 10 kg drying racks for 6 weeks and 5 days in the traditional Amarone manner to concentrate flavour. The fruit for Jester was fermented on skins for 6 days at cool temperatures to enhance the pure fruit berry fruit. The wine was then pressed and underwent partial barrel fermentation. Natural malolactic fermentation occurred before the wine was racked.

Tasting Note
Deep crimson, with brick red hues. the 2008 Jester Cabernet shows liquorice, nutmeg and cassis notes which provide a lift to the subtle hints of French oak. Well rounded on the palate, the firm tannins are complemented by nuances of chocolate, blackcurrant and earth.

Cellaring
Aged in 2-4 year old French oak for 9 months.