COLOUR:Dark crimson with a brilliant, vibrant hue.
NOSE:A fragrant, intensely varietal nose showing warm compote of red and dark berry fruits, with mulberry, chocolate, delicate mint, and ripe blackcurrants. It is unscored by subtle notes of cedar oak, olive, and light dried tobacco beautifully melding with the varietal fruit aromas.
PALATE: A generous, medium to full bodied, smoothly textured palate with intense varietal and regional flavors of red berries, mulberry, dark chocolate and ripe blackcurrant. Moderate use of new French oak and gentle maturation has contributed subtle oak influences, which are beautifully integrated and harmonious, adding to the superb balance shown in this wine.
Gold Medal: 2019 International Wine Challenge
Gold Medal: 2018 Royal Melbourne Wine Awards (Class 40)
Gold Medal: 2018 Hong Kong International Wine & Spirit Competition
Gold Medal: 2018 Royal Adelaide Wine Show (Class 27)
Gold Medal: 2018 Royal Queensland Wine Show (Class 46)
Gold Medal: 2017 Limestone Coast Wine Show (Class 34)
Silver Medal: 2018 National Wine Show of Australia (Class 31)
Silver Medal: 2018 Limestone Coast Wine Show (Class 29)
Silver Medal: 2018 Japan Wine Challenge
Silver Medal: 2018 Royal Hobart Wine Show (Class 21)
Silver Medal: 2018 Sydney Royal Wine Show (Class 27)
Silver Medal: 2018 International Wine Challenge
Silver Medal: 2017 Royal Hobart Wine Show (Class 20)
Silver Medal: 2017 Wine Luxe International Awards
Sourced from vineyards located on the distinguished, well-drained terra rossa soils of Coonawarra, known for growing complex, elegant and intensely flavoured Cabernet Sauvignon.
The 2016 vintage was preceded by a dry growing season, and relied on subsoil moisture and careful irrigation to maintain the vines though the warm weather from October to March. Cooler nights and mild days at the end of vintage extended the ripening period, favouring the development of good flavour definition and riper, distinctive tannins.
Vineyard batches were crushed and destemmed separately, then fermented in small open fermenters for 7 to 10 days, with a mix of plunging and gentle pumping over used to optimise extraction of flavour, colour and tannin.
12 months’ maturation in 81% seasoned and 19% new French oak has enhanced structure and complexity.
Gold Label Coonawarra Cabernet Sauvignon is great with seared rib-eye with caramelised shallots, or slow-roasted Moroccan lamb with pomegranate and mint.
Enjoyable on release or will develop complex, mellow flavours with careful cellaring over the next decade.
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