The Cumulus Cabernet Sauvignon is sourced from the Gomersal sub region of the Barossa Valley, which is located on the Western Ridge of the region. Iron rich clays are the dominant soil type, acting to restrict yields and berry size and promoting wines with dense fruit and character and a firm structure.

Fermented using indigenous yeasts from the vineyard and left on skins for two weeks before basket pressing and maturation in small French oak casks for 24months which softens tannins and develop secondary characters.

crafted by Joshua Mason

The perfect pairing for every great meal.

Chef Joshua Mason has spent 18 years working in some of the worlds best restaurants alongside the most talented sommeliers. He has constructed hundreds of menus that were carefully paired with outstanding wines from all around the world. After owning and operating Quoi Dining for 5 years, Chef Joshua always had a dream to enter the wine making game and use his refined palette to carefully create a label that focuses on quality wines to be enjoyed by everyone. CIEL wines is the next step in Chef Joshua Masons career.