Grand Barossa Cabernet Sauvignon 2018
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 are destemmed, but not crushed, and fermented in small stainless steel open fermenters. Fermentation takes place over 7 days with twice-daily hand plunging.

After draining the free-run juice, the skins are gently pressed in the JLB Vaslin Bucher press before18 months maturation in a mixture of new and seasoned French oak barrels.

Reviews
"...a lovely boldness..."
Review by: Winsor Dobbin, Ciao Magazine
90 Points
Review by: Huon Hooke's The Real Review
A big, rambunctious expression of the variety - deep, dark red colour in the glass, with plums...jumping. The palate is more obviously cabernet with Ribena and fine, ripe tannins weaving nicely together. 
94 Points
Review by: Sam Kim, Wine Orbit
Offering excellent fruit purity and intensity, the beautifully lifted bouquet shows blackcurrant, Black Doris plum, violet and spicy oak characters. It’s equally satisfying on the palate with excellent weight and textural mouthfeel backed by chalky tannins, finishing engaging and immensely appealing. At its best: now to 2032
93 Points
Review by: James Halliday, Halliday Wine Companion 2021

From a selection of vineyards across the Barossa and Eden valleys, small batch fermentation, matured for 18 months in French oak....Good value. Drink by 2028

 

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 are destemmed, but not crushed, and fermented in small stainless steel open fermenters. Fermentation takes place over 7 days with twice-daily hand plunging.

After draining the free-run juice, the skins are gently pressed in the JLB Vaslin Bucher press before18 months maturation in a mixture of new and seasoned French oak barrels.

Reviews
"...a lovely boldness..."
Review by: Winsor Dobbin, Ciao Magazine

90 Points Review by: Huon Hooke's The Real Review
A big, rambunctious expression of the variety - deep, dark red colour in the glass, with plums...jumping. The palate is more obviously cabernet with Ribena and fine, ripe tannins weaving nicely together. 

94 Points
Review by: Sam Kim, Wine Orbit
Offering excellent fruit purity and intensity, the beautifully lifted bouquet shows blackcurrant, Black Doris plum, violet and spicy oak characters. It’s equally satisfying on the palate with excellent weight and textural mouthfeel backed by chalky tannins, finishing engaging and immensely appealing. At its best: now to 2032

93 Points
Review by: James Halliday, Halliday Wine Companion 2021

From a selection of vineyards across the Barossa and Eden valleys, small batch fermentation, matured for 18 months in French oak....Good value. Drink by 2028

 

BACK TO TOP OF PAGE