Cabernet Sauvignon (predominantly clones LC10 and CW44), grown on both red and black soils over limestone on the Shingleback Vineyard, are selected for this wine. Partial cold soaking prior to fermentation maximises the fragrance of the finished wine. Extended fermentation time on skins helps to capture the essence of the fruit and gives a silky but firm tannin finish. Maturation for an average of 14 months in fine-grained French, Central European and American oak hogsheads, softens, enhances and integrates the fruit and structural components of the wine.
Deep red. Lifted cassis aromas with nuances of dark chocolate, bay leaf and sage. Blackcurrant and blueberry flavours fill the mid-palate and linger on the long finish. The fine-grained French and Central European oak add a cashew-like complexity, further enhancing the presence and structure of the wine.
Gold medal – 2009 Mundus Vini Great Wine Awards (Germany)
93 pts – James Halliday Australian Wine Companion 2011
90 pts – Harvey Steiman, Wine Spectator, October 2009, USA
Silver medal – 2009 International Wine & Spirit Competition, UK
Silver medal – 2009 International Wine Challenge, Vienna
Tasting Date: June 2010
Varietal: Cabernet Sauvignon
Country of Origin: Austrailia, McLaren Vale
Price on Tating Date: $20.99