Grand Barossa Cabernet Sauvignon 2013
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Tasting Notes

Lifted aromas of blackcurrant, blackberry and vanilla are accompanied by vibrant, dark berry fruits on the palate. The finish is long with fine-grained tannins from sixteen months maturation in a combination of new and older French oak hogsheads. Although drinking well now this wine may be cellared for up to ten years from vintage.

Winemaking

For our GRAND BAROSSA wines we select grapes grown throughout the Barossa and its myriad of sub-regions. It is this tapestry of ‘terroirs’ which enables us to create our classic and refined house style. 

The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 7 days on skins at 26° C. The skins were gently pressed in the JLB Vaslin Bucher press and all of the parcels were matured for 16 months in a mixture of new and older French oak.

Reviews
GOLD Medal
Review by: Berlin Wine Trophy 2015
SILVER Diploma
Review by: Vinalies International 2015

 

Currently not available for purchase.
Other Vintages
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CLOSURE
Stelvin

WINEMAKER
Stuart Bourne
GRAPE VARIETY
Cabernet Sauvignon
GROWING REGION
Barossa
% ALCOHOL
14.5%
RESIDUAL SUGAR
3.0g/L
ACIDITY
7.00g/L
pH
3.5
PDF TASTING NOTES
Download the Tasting Notes in PDF format.

 

 

Sold Out
Tasting Notes

Lifted aromas of blackcurrant, blackberry and vanilla are accompanied by vibrant, dark berry fruits on the palate. The finish is long with fine-grained tannins from sixteen months maturation in a combination of new and older French oak hogsheads. Although drinking well now this wine may be cellared for up to ten years from vintage.

Winemaking

For our GRAND BAROSSA wines we select grapes grown throughout the Barossa and its myriad of sub-regions. It is this tapestry of ‘terroirs’ which enables us to create our classic and refined house style. 

The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 7 days on skins at 26° C. The skins were gently pressed in the JLB Vaslin Bucher press and all of the parcels were matured for 16 months in a mixture of new and older French oak.

Reviews
GOLD Medal

Score: GOLD Medal
Review by: Berlin Wine Trophy 2015

SILVER Diploma

Score: SILVER Diploma
Review by: Vinalies International 2015

 

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