Past Vintages

Technical Details

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 Magenta red. Aromas of blackcurrant, blueberry, dark chocolate and mint. The vibrant dark cherry and balckberry flavours are tempered with mouthwatering savoury and fine tannin elements, typical of Cabernet Sauvignon and the 2009 vintage.

AWARDS:

• Gold medal - 2011 Selections Mondiales des Vins, Canada
• Gold medal - 2011 International Wine Challenge, Vienna
• Gold medal - 2010 Royal Hobart International Wine Show, Class 44
• Silver medal - International Wine & Spirit Competition, UK
• Silver medal - 2011 Mundus Vini Great Wine Awards, Germany
• Silver medal - 2011 New Zealand International Wine Show, Class 15a
• Silver medal - 2011 International Wine Challenge, UK
• Silver medal - 2011 Sydney Royal Wine Show, Class 53
• Silver medal - 2010 Royal Melbourne Wine Show, Class 25
• Silver medal - 2010 Wine Style Asia Awards, Singapore
• 89 pts - James Halliday Australian Wine Companion 2012