Winemaker Notes
Garnet red in color, this wine offers earthy aromas of olive leaf and cedar spice layered with red stone fruit, Satsuma plums and blueberry. The palate is soft and elegant. A very drinkable wine, partly due to good balance of flavors between the fruit characters and the savory notes from oak.
Blend: 92% Cabernet Sauvignon, 8% Petit Verdot
Professional Ratings
-
James Suckling
Bright, well-defined blackberry and blackcurrant fruit characters, studded with spices, veal jus, brambles, forest floor and Jamaican chocolate. Chewy and densely layered on the palate with fruit-cake spices, fresh leaf litter, mushroom broth and black liquorice. Super-ripe tannins and ample acidity drive through to the persistent finish.
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.