Cabernet Sauvignon

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TA5.79 g/l

Other Vintages:

Grape Variety94% Cabernet Sauvignon / 6% Petit Verdot
Vineyard SoilsLoam over clay (Nuriootpa)
Vine Age3 vineyard blocks planted in 1970 / 1985 / 1990
GIBarossa Valley

Barossa Valley is cooler than is generally believed, with average temperatures close to those of Bordeaux and Margaret River. Barossa Valley, having the foundations for the great varieties of Bordeaux, produces enviable Cabernet Sauvignon.


Fruit was harvested in the cool of the morning on the 5th April, crushed and then cold soaked for 6 hours. Yeast was slowly added to the top of the must, so as not to shock the yeast. The first pump over was not for another 12 hours following. Fermentation was for 9 days then the wine was pressed and allowed to stand for 2 days then racked to barrels - 25% new French Oak and the remainder 2 and 3 year old French barrels.

The wine was matured for 20 months.


Strong primary core with ruby rim.


Very earthy Cabernet with olive leaf, cinnamon and layered with red stone fruit, Satsuma plums and blueberry.


Elegant palate, soft, silky and very drinkable in its youth; partly due to the nature of the vintage, which has yielded some great wines despite a varied growing season.


This wine has good medium term potential, ideal cellaring is 8-10 years.


  • 87 Points James Halliday Wine companion 2015