COLOUR: Concentrated deep plum.
PALATE: The palate shows exceptional richness, complexity and balance with spicy dark fruit reminiscent of blackberry, blackcurrant and blood-plum, with integrated, layered oak flavours. At once opulent and elegant, with a persistence of flavour, seamless texture and firm, velvety tannins.
97 points: James Halliday Wine Companion 2016
The Dr Ray Beckwith OAM Memorial Trophy for Best Traditional Australian Red Blend: 2015 Royal Adelaide Wine Show (Class 49)
The A.P John Coopers Trophy for The Best Cabernet Dominant Blend: 2013 The Great Australian Red
The Saverglass Australia Trophy for best wine over $50: 2012 The Great Australian Red
Double Gold Medal: 2016 China Wine & Spirits Awards Best Value
Double Gold Medal: 2015 China Wine & Spirits Awards Best Value
Gold Medal: 2016 China Wine & Spirits Awards
Gold Medal: 2015 Royal Adelaide Wine Show (Class 49)
Gold Medal: 2015 Decanter World Wine Awards
Gold Medal: 2014 InterVin International Wine Awards Canada
Gold Medal: 2014 Langhorne Creek Wine Show (Class 22)
Gold Medal: 2013 Royal Queensland Wine Show (Class 36)
Gold Medal: 2013 The Great Australian Red
Gold Medal: 2012 Royal Queensland Wine Show (Class 36)
Gold Medal: 2012 The Great Australian Red
Gold Medal: 2011 Royal Queensland Wine Show (Class 22)
2010 yields were low across both varieties in all three regions. A vintage highlight for both Langhorne Creek and McLaren Vale was the outstanding quality of Shiraz, producing wines with intense colour and fragrant regional character. The Cabernet Sauvignon was sourced solely from the central Barossa Valley floor, contributing complex blackcurrant and plum flavours, richness and depth.
Above average rainfall in winter and spring set the vines up with healthy canopies and allowed the soil to store water. Summer weather came early but the vines were brightened up by a December rain, setting them up well for ripening. No further rain interrupted harvest. Cool nights and moderate temperatures allowed for steady, even ripening and optimum flavour, colour and phenolic development.
51% Barossa Valley – 32% Langhorne Creek – 17% McLaren Vale
51% Cabernet Sauvignon – 49% Shiraz
Harvested at optimum maturity and flavour, fruit from each vineyard was crushed, de-stemmed and fermented separately for seven to twelve days on skins. The ferments were allowed to warm naturally with plunging and gentle pumping over used to maximise colour and flavour extraction. Mid-ferment cooling extended fermentation, exploiting time on skins and accentuating line and length. The wines were pressed while still retaining a touch of sugar, then transferred to barrel to complete fermentation, allowing a balanced integration of oak characters and enhancing texture and complexity.
22 months in 61% new French oak, 20% one-year-old and 19% new American oak.
Black Label Cabernet Sauvignon Shiraz is great with Roast Leg of Lamb with Fresh Mint Sauce; Chinese Beef with Black Bean; Slow Roasted Venison Shoulder with Rosemary and Soft Polenta; or Chocolate Fondants with Macerated Berries.
2015 to 2035 - This wine will develop with age, softening and mellowing to reward many years of careful cellaring.
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