Barossa Cabernet Sauvignon is a very special thing. There’s none of that herbaceous, capsicum-edged aromatic edge that you’ll find in some of the cooler areas of our fine brown land. It’s a pure expression of both the soils and climate we are blessed with here in the Barossa and we think it provides a lovely counterpoint to the wines of regions that are renown for their Cabernet Sauvignon such as Coonawarra and Margaret River. It’s just a little more cuddly and approachable, certainly no less delicious and we just love it.
Just south of Tanunda, where the road starts undulating towards Krondorf is where we source our Cabernet Sauvignon. The Biscay soils here are deeper; more resonant; rich and black in hue they produce sturdy wines, ripe and rich in fruit and tannin.
We harvest our fruit early by Barossa standards, retaining natural acidity, tempering the alcohol and keeping that freshness in the wine that we love. The Cabernet Sauvignon spends around three weeks on skins with no temperature control and we let it do its own thing, only pressing off when the wine is ready before ageing in old French oak barrels for 12 months.
Deep in colour with the classic Barossa Cabernet Sauvignon nose of blackberry, blackcurrant and dark plum fruits of impressive purity. It’s a wine that shows hints of fruitcake spice, licorice, black forest cake, dark chocolate and gentle French oak. It shows plenty of drive across the palate, a lovely weight in the mouth and a long, sustained finish that has an abundance of fine, ripe, gravelly tannins gently tugging at the roof of the mouth. It’s built for more robust red dishes so arm yourself with your red meat roast of choice and slide into a glass. Truth be told its pretty damn good by itself in from of a roaring fire too.
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