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Hay Shed Hill Cabernet Sauvignon 2008

Cabernet Sauvignon from Margaret River, Australia
  • JH91
  • WE91
  • RP90
14.5% ABV
  • D90
  • JH94
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14.5% ABV

Winemaker Notes

The color is dark red to black, with great intensity. While the aroma brings an intense, rich bouquet led by ripe cassis and berry fruits. Behind the primary fruit are distinctive vineyard characters of dark chocolate and mint. On the palate, this vineyard consistently produces intense, fleshy and full mid-palate Cabernet with massive fruit weight displaying dark cherry and blackcurrant flavors. This is a big full wine with ample flavor and concentration.

Critical Acclaim

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JH 91
Australian Wine Companion
Strong/deep colour; pure blackcurrant-accented fruit on both bouquet and palate does the work; the tannins are fine and soft, the French oak light, despite 18 months maturation.
WE 91
Wine Enthusiast
A relatively full-bodied Margaret River Cabernet, Hay Shed Hill's 2008 displays aromas of mint, cassis and smoke alongside fully ripe flavors of cassis and chocolate. The tannins are firm and a bit drying on the finish, but the chocolatey richness of the fruit shows through. Drink 2013-2020.
Editor's Choice
RP 90
Robert Parker's Wine Advocate
The 2008 Cabernet Sauvignon is blended with a tiny amount of Petit Verdot and aged 13 months in French oak, 20% new. Possessing a deep garnet-purple color it gives aromas of minty cassis with a touch of dark chocolate and cardamom. Medium to high acid and a medium level of very fine tannins compose a good backbone for the concentrated full body. The finish is long and minty. Consider drinking it now though it’ll undoubtedly fan-out in a year or two and continue to 2018+.
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Hay Shed Hill

Hay Shed Hill

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Hay Shed Hill, Margaret River, Australia
2008 Cabernet Sauvignon
Michael Kerrigan, formally the Chief Winemaker of Howard Park and MadFish Wines for the previous 12 years and a small group of partners took over the Hay Shed Hill vineyard and brands just before Christmas 2006.

"I knew the Hay Shed Hill vineyard and its potential could not pass up an opportunity to be part of such an exciting winery that is producing Cabernet Sauvignon, Chardonnay, Sauvignon Blanc and Semillon wines as good as or better than any wine producer in Margaret River – and that means world class wine.

I believe that small, old, hands-on vineyards and wineries like Hay Shed Hill need to be owned and run by winemakers and grape growers; people who are attached to the land and the place and wish to express its character through the wine."

In a highly corporatized wine world we've seen highly visual wine companies 'huff & puff' with huge volume expectations with more press in the business news than favorable reviews in the wine columns. In the end corporations shouldn't run boutique wine businesses.

Margaret River

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Home to some of Australia’s most elegant and long-lived red and white wines, Margaret River is situated in the farthest reaches of Western Australia. Relatively warm and dry, the region is cooled by breezes from the Indian Ocean. Margaret River takes some inspiration from Bordeaux, producing top-quality Cabernet Sauvignon with firm structure, mouthwatering acidity, balanced alcohol and notes of herbs and spice. Complex, age-worthy Chardonnays are another regional specialty. Also common here are refreshing blends of Sauvignon Blanc and Semillon, as well as earthy, aromatic Bordeaux red blends.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

GECHAYSHEDCAB_2008 Item# 106465

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