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:||Exotic spiced aromatics that jump from the glass, with nuances of eucalyptus and wild mint followed by perfumed blackcurrant. The wine evolves in the glass opening up to uncover dusty sandalwood tones and a hint of nutmeg.|
|Palate:||Medium bodied wine showing juicy blood plum skin, cumquat rind and poached rhubarb over the mid-palate. Integrated French oak lifts and lengthens the profile leading to an elegant, spicy finish|
|Drink With:||Roast Lamb or Slow cooked lamb shoulder|
This wine gives the best of both worlds: fantastic when young, however careful cellaring for up to 10 years will be rewarded.
2020 posed many challenges throughout Australia. Another intense drought year through the growing season was followed by one of the most devastating bushfire seasons this country has ever seen. Fortunately McLaren Vale was largely unaffected by this devastation and the early signs indicate 2020 to be a very special vintage; one to savour. Moderate weather throughout the harvest period, combined with lower yields allowed the flavours to develop harmoniously and in balance. Varietal expression was excellent with the wines showing intense flavour without excessive tannin or alcohol. Tempranillo and Graciano are showing lovely bright fruit and pepper characters and it will be intriguing to see how they develop after time in bottle.
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|