With this Barossa Cabernet I’ve taken an “old school” approach to winemaking using large old vats as open fermenters with lots of skin contact and regular plunging to deliver a full flavoured, dry palate that is savoury and earthy.
- SA - Barossa
- South Australia
Winery Tasting Notes
Deep ruby red with viscous legs coating the glass
The bouquet is intense with rich dark chocolate and brandy soaked dried fruits. There is a strong earthiness and distinct oak influence with cedar wood and pencil shavings.
With fermentation in large open tanks this wine has developed a smoky bacon and gamey complexity which supports the characters of heavily charred oak. The entry has hints of blackcurrants and green beans combined with coconut, earthy herbs and tobacco. On the tongue the texture is big and chewy with high alcohol and grainy tannins. The finish is luscious and velvety with rich chocolaty characters lingering long after the wine has gone.
This is a rustic, food friendly Cabernet to enjoy with barbequed steak, lamb or spicy sausage. It’s also ideal with a mixed platter of soft and hard cheeses or savoury tapas style dishes with olives, cured meats and Middle Eastern spices.
This is a long living Cabernet that will give enjoyable drinking over the next 4 – 6 years and it will slowly develop a fine crust or coating on the bottle. It has been lightly filtered for optimal cellaring potential.