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Coda Cabernet Merlot


Margaret River – Open Fermented – Nouveau Style – Blackcurrant – Dark Plum –
Smooth – Silky – Natural Yeast – Minimal Sulphur


Variety – 95% Wilyabrup Cabernet, 5% Karridale Merlot
Maturation – Stainless steel fermentation and maturation
Region – Margaret River
Sub Region – Wilyabrup/Karridale
Winemaking – 30 days on skins in open stainless steel fermenters followed by 9
months in tank with lees to build complexity.
Wine Notes – Aromas of raspberries, blackcurrant and ripe plums. Bay leaf,
rosemary, bitter cacao, blackcurrant and dark plums on the palate. Smooth, silky
and rich mouthfeel
Alc/Vol – 14.2%

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