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2017 Cabernet Sauvignon
A cooler vintage has produced a wonderfully fruit-driven style of this elegant variety.
- Wine Club Members Price
Bright fresh violets and blackcurrant are supported by gentle oak.
Plush fruit and rich, mouth-filling berries are balanced by fine grain tannins.
This wine will continue to improve over the next 6 - 7 years.
Fruit is sourced from two subregions within the Clare Valley: the organically certified, dry grown and low yielding 'Doctor's Block' in the Polish Hill River region, and the Armagh vineyard, which produces fruit from 50-year-old dry grown vines. The loam soils are comprised of sand, silt and clay, which support the root structure of the vine, influence the drainage levels and affect the amount of minerals and nutrients that the vine is exposed to - in short, they are vital in producing good quality fruit.
Fermented in two and four tonne fermeneters - using natural yeast and hand-plunged - the fruit was not crushed, just de-stemmed. The berries were slowly broken over the 10 day ferment. The wine was then left on skins for 25 days to enhance tannin complexity and maximise flavour and length. Pressed and racked to oak after four days (25% new French oak; 75% one- and two-year-old French oak) for a total of two years.
The contrasting influences of the two subregions - Polish Hill River and Armagh - produce a fantastic synergy in this wine.
Alcohol - 14.5%
pH - 3.35
Acidity - 6.5g/L
Left on skins for 15 days to enhance tannin complexity and maximise flavour, this Cabernet is powerful and pure. Concentrated forest fruits and wild berries are perfectly complemented by chalky tannins.
The contrasting influences of the two sub-regions - Polish Hill River and Armagh - produce a great synergy here. Fine tannin and acid structure give great depth and length with powerful blueberry and violets.
Rated an outstanding 95 points (gold) by the Halliday Wine Companion, this 2006 release boasts wonderful flavours of blackcurrant, supported by strong tannins.