Viticulture

Fruit for our 2013 Coonawarra Series -Cabernet Sauvignon- is sourced from the famous "Terra Rossa" strip of soil in the earlier-ripening north-western part of Coonawarra (S.outh Australia). An excellent 2013 growing season saw a warm, dry summer followed by a cool autumn which provided optimal growing condicions, especially for reds. 

Winemaking

Following harvest, the Coonawarra Series Cabernet Sauvignon was fermented in closed static fermenters with grapes spending 8 -10 days on skins with occasion pump-overs to increase maceration.

50% of the wine was aged in old French Barriques and Hogsheads (300l), for 9 months, with the remainder spending time in stainless steel tanks to maintain the inherent fruit quality.

A small portion of our Terra Rossa fruit was added to the final blend in order to increase the overall tannin structure and intensity. 

Alcohol 14.5%    

TA     6.7 g/L  

RS    0.65 g/L    

VA    0.36 g/L

TASTING

Clear, deep intensity, ruby coloured, with tears. Brilliant and purple brightness.

Clean and medium + intensity aromas.

Primary aromas black Fruit (black plum, black berry, blackcurrant, cassis), some soft and agreable pirazynes (green pepper and capcisum). Tertiary aromas from Oak (vanilla and cedar).

In the palate the wine is Off-dry sweetness, medium+ tannins, high alcohol a little bit burnt, but not too much, medium acidity. Medium+ body. Not astringency.

Mouthfeeling, medium+ intensity in red cherry, red plum, plum marmalade, red cherry, hints of developed (nuts). Green pepper, capcisum, vegetals, cucumber.

Medium + finish, vegetal (dry tea leaf).

Pairing with roast-beef, red cherry sauce and romescu.

Good quality, some jammy notes fromthe overriped grape in South Australia, but well saved with tannins and alcohol. Some potential for ageing due to the acidity and tannins, with some complex aromas and flavours in developing. Good structure, but some pirazynes from green harvesting. The blending with Terra Rosa is wonderful.