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Flat front label of wine

Hay Shed Hill Cabernet Sauvignon 2009

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

Winemaker Notes

Color: Dark red to black, with great intensity. Nose: An intense, rich bouquet led by ripe cassis and berry fruits. Behind the primary fruit are distinctive vineyard characters of dark chocolate and mint.

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. Aging: Medium to long term cellaring possible.

Critical Acclaim

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D 90
Decanter
Sweet mint and eucalyptus nose with green pepper and spice. Mouthwatering texture – thick and voluptuous – with fantastic balance and a nice textural succulence. Well made and evolving beautifully.
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Hay Shed Hill

Hay Shed Hill

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Hay Shed Hill, Margaret River, Australia
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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.

STC971954_2009 Item# 107866