In a small niche of the John Petrucci vineyard the soil, climate and Cabernet Sauvignon combine to create something special - the fruit that is ultimately hand crafted to become D Block Reserve Cabernet Sauvignon. Gentle hand working of the skins in small, 5 tonne open fermenters and traditional winemaking practices protect and nurture the unique qualities of the terroir. Very fine grained French oak hogsheads are used to allow a long, slow maturation of the wine and subtle oak integration. A combination of new - 6 year old barrels, crafted by select coopers to our requirements, are used to create nuances and diversity of flavour. When maturation and oak integration are perfect, individual barrels are selected and blended to create the fruit power, complexity and harmonious balance that is Shingleback D Block Reserve Cabernet Sauvignon.
Vibrant purple-red. The alluring primary aromas of cassis and blueberry are highlighted with subtle cedary oak, floral notes and just a hint of mint. The rich, harmonious mid-palate is filled with the flavours of ripe dark berries, framed by vanilla and cashew nuances that derive from the maturation in French oak hogsheads. A full-bodied, structured Cabernet Sauvignon that eloquently expresses the synergy of the old Reynell clone vines, the terroir and my personal winemaking philosophy.
Vegan friendly – no animal products are used in the production of this wine.
It's very good. It's fresh with boysenberry, but tapped with blackcurrant. It shows spearmint-like highlights and elements of florals, though there's a kind of blackberry pie character here too. Of course it's ripe and solid, but a light hand has been applied. 94 pts.
Deliciously primary now, the 2016 D Block Reserve Cabernet Sauvignon boasts up-front aromas of toasted cedar, cassis and vanilla. It's faintly herbal, just enough to remind you that it's Cabernet, but it's also full-bodied and concentrated, with a ripe, mid-palate and a long, silky finish.