Elderton Barossa Valley Estate Cabernet Sauvignon 2016
-
Robert
Parker -
James
Suckling -
Wine
Spectator
Product Details
Your Rating
Somm Note
Winemaker Notes
Deep purple. Aromas of blueberry, cassis, and beetroot. The palate has notes of red berries, beetroot, and chocolate.
Professional Ratings
-
Robert Parker's Wine Advocate
A blend of fruit from Nuriootpa (75%) and Eden Valley (25%), the 2016 Cabernet Sauvignon features lovely varietal aromas of mint, tobacco and cassis. Full-bodied but firm and slightly austere, it does turn silky on the finish. Fine with steak now, it should age well for over a decade.
-
James Suckling
Some leafy notes ahead of the cassis and blueberry aromas. This has dark, ripe plums and blackcurrants on the palate. The tannins swoop ripe into the finish.
-
Wine Spectator
There's plenty to admire here, with mahogany and truffle touches complementing the ripe and plush core of plum and blueberry flavors. Displays an air of effortlessness, even with the dusty tannins filling in on the finish.
Other Vintages
2021-
James
Suckling
-
James
Suckling
-
James
Suckling
-
James
Suckling
-
James
Suckling -
Wine
Spectator
-
Robert
Parker -
Wine &
Spirits
-
Wine
Spectator
After time spent working in Saudi Arabia, Neil and Lorraine Ashmead, moved to the Barossa in 1979, after Lorraine’s father identified a beautiful home with potential. The Ashmeads believed this would be a great place to raise their family. The homestead, in the heart of the township of Nuriootpa, was surrounded by extremely old Shiraz and Cabernet Sauvignon vines. At a time where demand for Australian table wine was negligible, the vineyard had become derelict. After years of no interest, the real estate agent eventually offered the Ashmeads the 72 acre vineyard as a bonus, as part of the sale of the homestead. Three years later, after restoring the vineyard, Elderton Wines was born.
The second generation, Cameron and Allister, took the reins of the business in 2003 and today work together to run Elderton Wines, with Lorraine still involved through her role on the Board. Cameron and Allister believe very strongly in continuing the traditions that began a generation earlier, on the Nuriootpa vineyard. Wanting to take the family company to the next level, they together devised a plan to buy great vineyards in other significant sub appellations of the Barossa. Through using sustainable practices, the hope is that the next generation of the Ashmead family have a lot to work with when they are at the helm.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.