Cabernet Sauvignon

Gary Walsh - The Winefront

95 Points
"Has a distinct smell of liquorice and aniseed, layers of spice and floral perfume, mulberry and plum fruit, and what you might call ‘crushed rocks and pencils’, though our words are code for something else that’s probably too hard to describe, really. Medium bodied, dense and tannic, and the tannin here is the thing that sets it apart: a slick of gravelly and minerally feeling stuff. Acidity is spot on, with no spikes or pricks on the way through, just this feeling of composition and primal earthy depth. Some chocolate and red fruits in there too, and a wide web of sticky tannin thrown on the finish. Boy this is impressive Cabernet."

Grown on a single vineyard located just outside Gundagai on the wave banks of the famous Murrumbidgee river. The Vines sit in incredible red iron stone rich granite, classic terra rossa soil! The vineyard experiences very warm days and massive diurnal swings at night with sub 10 degree evenings on occasions. The 2014 Vintage was perfect in Gundagai with classic warm days and very cool nights allowing nice long and even ripening, ever so important for cabernet Sauvignon.

Tasting Notes

Classic medium to full bodied Cabernet Sauvignon. Dark blue and red fruits, dusty and leafy notes, lovely grainy tannins and excellent length of flavour. The wine treads a fine line between power and elegance and has the structure to ensure this wine will cellar very well.

Winemaking Notes

The fruit was all handpicked and de-stemmed into a small 10 tonne stainless steel fermenter and allowed to cold soak for 14 days prior to fermentation. The fruit slowly warmed up and fermentation took approximately 3 weeks. The wine and skins were then gently pressed to tank and allowed to settle for a further 2 weeks prior to going into small 220 litre French barriques for maturation (40% new). Maturation took place over 15 months and then the wine racked, lightly filtered and bottled.


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