Bosworth Wines make super Cab Savs. With its Mediterranean climate that features wet winters and warm summers, means they almost always ripen their grapes in McLaren Vale, which allows their Cabernets to show off their characters of violets and red currants. Both nose and palate are bright and fresh. There are nice tannins evident and the wine has a great length. The Spring Seed Cockscomb is a super mid-week wine and goes well with roast lamb. An old school food and wine pairing, but it works.

The Spring Seed team machine pick the Cabernet when it is ripe (no green pips, thank you very much) then crush the grapes and ferment them in small open vessels. They pump the juice over the cap of skins (which rise to the top during ferment) twice daily to get colour and flavour out into the wine. Some of the wine will finish its ferment in older oak, some in stainless steel tanks. The wine will age for about 6 months prior to bottling. They also bottle the Cockscomb before the end of its vintage year, but then allow it time to mature in bottle before releasing it.