The Barossa has been producing rich full- bodied Cabernet Sauvignon wines for over a century. Our “Old Vine Series” release continues this tradition. Located in the South Eastern corner of the Eden Valley, the vineyards were planted in 1858 and continue to impress us by producing small yet concentrated bunches of premium fruit.
Sandy loam and schist ground provide challenging conditions – low nutrients and water holding capacity for the vines to survive – rather than thrive! However over the last three centuries these vines have continued to produce small concentrated bunches of premium fruit.
Baumé reached 14.5 before the fruit was hand picked and delivered to the winery ready for crushing and fermenting.
The fruit was crushed into small 2 tonne fermenters and fermented for 10-12 days with hand plunging in the morning and again in the evening, pushing the skins down into the fermenting juice, further imparting the precious colour and flavours in to the developing wine. After fermentation the skins were gently basket pressed for further flavour and colour extraction. The wine was then racked to a mixture of new and three year old French and American oak hogsheads. Every six months the wines were racked to tank and returned to oak, slowly removing deposits and assisting with clarity.
Leg of rare roast lamb with rosemary jus.
Fruit: 100% Eden Valley Cabernet Sauvignon
Colour: Red brick with hints of purple hue
Nose: Blueberry, mulberry, mint, plum and mild anise
Palate: Rich concentrated mixed berry, deft use of oak provides amazing tannins balance and structure.
Alcohol: 14.5 % Alc Vol
Cellaring: Consume now through to 2028
Notes: This exceptional wine has not been filtered and will develop a crust over time – hence decanting is highly recommended.