Past Vintages

Technical Details

NEW VINTAGE RELEASE  

 "Retains bright colour; a complex wine with black fruits, tannins and quality oak seamlessly fused; notes of cedar and a hint of dark chocolate add to the flavour spectrum; especially praiseworthy are the ripe, soft tannins. Rating 93" 

Reprinted with permission from James Halliday, Australian Wine Companion 2011

"Lacks the oomph of last year's release but it has such a sense of succulence that we doubt anyone will care. It sure does drink well. Blueberries and plums, dusty notes, game and old toast (yes, specifically old toast). It's beautifully presented and lovely to drink."

Campbell Mattinson & Gary Walsh, The Big Red Wine Book 2010/11                                                                   

Winemaking

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.

Tasting Note

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.

AWARDS:

• 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