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mouthcoating intensity
The wine was barrel aged for 14 months in 50% new American Oak and the balance in once used tight grain French Oak
Fermentation takes place off the skins in temperature-controlled conditions not exceeding 16-18 °C in stainless steel for approximately 15 days
& Langkloof Vineyards) and the remaining 30% came from the Rooidraai Vineyard in Malmesbury
Carmel consists of six blocks over a total of 22
Penfolds Cabernet Sauvignon Max's 750ML Brandy mouthcoating intensityMax's Cabernet Sauvignon displays the Penfolds 'stamp' inspired by Max Schubert. The wine is sourced from Wrattonbully, McLaren Vale, Coonawarra, Barossa Valley and Padthaway and is matured 12 months in American oak (5% new) with the balance in seasoned American and French oak hogsheads.
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