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2016 Cabernet Sauvignon

2016 Cabernet Sauvignon

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SIZE 750mL
TYPE Full Bodied Red
VARIETAL Cabernet Sauvignon

Deep crimson in colour in the glass

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THe WINEMAKING

Crushed into open fermenters for a cool ferment with 13 days on skins before being pressed to aged French and American Hogsheads. Carefully monitored for 24 months in oak, finally adjusted with 9% Shiraz from its sibling vineyard along with enough ‘19 Cabernet from the same block to freshen before bottling. The result is a wine of raw power, tamed into something approachable.

The Vineyard

Planted in the 60s in the pristine undulations of Clarendon, Adelaide Hills. The power of the morning sun is captured by the 35 rows planted in an Eastern orientated, leisurely slope. Walking the line between elegance and power, this wine has all the force you would expect from a rich Cabernet, while keeping the cool weather expression of the Adelaide Hills.

Cellaring

1 - 13 years

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AWARDS + REVIEWS

James Suckling

93 Points

Winestate Magazine

96 Points

Ray Jordan (Wine Pilot)

94 Points

A super example of Adelaide Hills cabernet sauvignon. It’s from Clarendon, an area consistently producing some of the finest red wines.

Ken Gargett (Wine Pilot)

95 Points

This is definitely a seriously good example of Cabernet from the region which is worth chasing.

Sam Kim

94 Points

Flavoursome and highly enjoyable

Taste profile

Primary flavors

Cassis

When used to describe wine, cassis means the taster is picking up a ripe, concentrated black currant note with a slightly different connotation than fresh currants or currant jam or jelly.

Blackcurrant

Black currants have a strong, tart taste due to the high levels of tannins. These berries have strong, earthy tones. People describe the taste as grape-like flavor and are acidic to taste with hints of cherry.

Chocolate

The chocolate and mocha flavors common in wine come from oak. There's no real chocolate in your wine but winemakers use toasted French or American oak to give your wine rich dark and milk chocolate and cocoa flavors.

Secondary flavors

Toast

Depending on how much toasting the barrel has had, the flavours will differ. If the barrels have had light toasting, the toasty characteristics will be more subtle. As the toasting becomes heavier, the characteristics become stronger flavours:
Light Toasting – Cinnamon, cloves, vanilla, coconut or caramel
Medium Toasting – Coffee, cocoa, toast, caramel, vanilla or honey
Heavy Toasting – Vanilla, smoke, crème brûlée, butterscotch, toffee

Vanilla

Vanilla is a result of oak aging. The wood acts as a seasoning to add flavor and texture to a wine.