The Cabernet Sauvignon showcases a single varietal blend from our premium vineyards situated at Thomas Block and Jones Block and highlights our Biodynamic and Organic vineyard practices. Each vintage, our winemaker hand selects and blends the top blocks to create this very popular Cab Sauv offering.
This wine is showing beautiful varietal expression, with soft tannins, and is ready to drink now, however careful cellaring of 10 – 15 years will be rewarded.
|Variety:||100% Cabernet Sauvignon|
|100%:||Organic | Biodynamic|
|Colour:||Bright red with an amber hue|
|Aroma:||Fresh aromatics that jump from the glass, with spiced fragrance of cinnamon and nutmeg followed with perfumed blackcurrant and a touch of spiced plum.|
|Palate:||Medium bodied wine showing pepper, poached rhubarb and some lovely clove spice. Integrated French oak lifts the profile completely giving a dusty savoury finish that extends great length|
This wine gives the best of both worlds: fantastic when young, however careful cellaring for up to 10 years will be rewarded.
2019 Vintage saw below average rainfall over spring and virtually no rain during summer leading to a heavy reliance on irrigation. This together with a severe hail storm in November, the hottest day in South Australia since 2009 and regular maximum temperatures over 36 degree Celsius in February made for some challenges. However, our close proximity to the St Vincent Gulf did help moderate some extreme weather events. All in all we saw smaller tonnages with more intense flavour in the fruit. Another consistent year for Pinot Gris and Grenache, with early signs the Shiraz will carry great density of fruit flavours moving forward.
Individual parcels from selected vineyards were harvested to capture optimum sugar and flavour equilibrium. The parcels were kept separate throughout de-stemming and fermentation, to ensure the highest quality. Fermentation was carried out in open top and static fermenters. Each parcel was plunged and pumped over twice a day for 14 days to extract colour, flavour and tannin structure. The ferments were pressed to new and mature French oak puncheons (500 litre barrels), where they were nurtured for 9 months prior to blending and bottling
|Winemaker:||Dwayne Cunningham and Kate Goodman|