Simon Hackett Hills View Cabernet Sauvignon
This dry and full bodied wine is deep red in colour and the youthful flavour of the wine is complemented by the full, fine palate.
This dry and full bodied wine is deep red in colour and the youthful flavour of the wine is complemented by the full, fine palate which is enhanced by maturation in American oak hosgheads and a light tannin finish.
Country, Australia
Region, South East
Grape,
- Cabernet Sauvignon
BREAK;
Style, Full Bodied
ABV %, 13.7%
Vintage, 2020
Biodynamic,
Low Sulphur,
Low Intervention & Natural,
Organic,
Vegan,
Food pairing, Enjoy with rich pasta dishes, roast beef or a juicy steak.
Ratings & Awards,
The Vineyard
The parcels were fermented separately in stainless steel vertical fermenters on premium french oak for 4-6 days between 26-30ºC. The wine was then pressed at 1 Baume and left to ferment until dry, then racked onto French oak for malolactic fermentation. Wine was then clarified via centrifuge into stainless steel storage with the addition of premiumFrench oak staves for approximately 4 months. Once these parcels were completed the final blend was created and prepared for bottling.
Delivery
UK Mainland
- UK Mainland Delivery is £8.95. For orders over £125 delivery is free.
- 1 Bottle Delivery is £5.95.
- Saturday delivery is available to UK Mainland only: £25.00 (please contact us to arrange).
Local Delivery SA1 - SA7 Postcodes
- Free delivery is available to all those in SA1-SA7 postcodes of orders over £40.
- For orders under £40 local delivery is £8.95.
- Deliveries will typically be on a Next Day Service but longer if items are out of stock.
Non-UK Mainland
For non-Mainland UK delivery, prices are as follows:
- Isle of Man - £15.95
- Highlands and Islands of Scotland - £14.95
- Northern Ireland - £12.95
- Jersey and Guernsey - £24.95
- Isle of Wight - £8.95
Republic of Ireland (Southern Ireland) - We are unable to deliver to the Republic of Ireland without making prior enquiries. Apologies for any
inconvenience.
The parcels were fermented separately in stainless steel vertical fermenters on premium french oak for 4-6 days between 26-30ºC. The wine was then pressed at 1 Baume and left to ferment until dry, then racked onto French oak for malolactic fermentation. Wine was then clarified via centrifuge into stainless steel storage with the addition of premiumFrench oak staves for approximately 4 months. Once these parcels were completed the final blend was created and prepared for bottling.