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There are few family names in the Australian wine industry as eminent and enduring as Glaetzer and Potts, they own and operate many of the oldest and most precious vineyards in Langhorne Creek. John Glaetzer was right hand man to the legendary Wolf Blass throughout the breathtaking sequence of Black Label Jimmy Watson victories. Ben Potts learned his trade at the oldest family owned wineworks in Australia Bleasdale, established by the larger than life Frank Potts in 1858. Ben's great grandfather was the first Langhorne Creek grower to supply grapes to Wolf Blass. The Glaetzer and Potts families have collaborated for decades to achieve many of the nation's most memorable vintages. Together, Ben Potts and John Glaetzer work quietly behind the scenes on a softly spoken brand named Gipsie Jack. An unpretentiously understated label, crafted from the fruit of Langhorne Creek's most splendid vineyards by two of the nation's most accomplished artisans, a stellar range defined by their profound excellence, representing peerless value... Vital vintages from the most precious parcels»

Parker Estate Terra Rossa Cabernet Sauvignon CONFIRM VINTAGE

Cabernet Sauvignon Merlot Petit Verdot Coonawarra South Australia
Parker Estate was built from the ground up in the right way, with the intention of producing precisely this style of wine. Established in 1985 by an old hand within the industry, quality winemaking was the only priority and commercial constraints played no part in the development. A mostly Cabernet wine with small portions of Merlot and Petit Verdot, grown to an exceptional site, ranking as one of South Australia's finest. The fruit is characterised by very dark colours, super ripe flavours, excellent complexity with good alcohol, density and structure.
Available by the dozen
Case of 12
$383.00
Vinified from fruit picked off fully mature vines which produce a limited yield of 1½ tonnes/ acre, planted to the Parker Estate's Terra rossa over limestone Coonawarra property. Integral to the style and quality of the finished wine are unique soils and mesoclimes, so favourable to the noble cepage of Cabernet Sauvignon, Merlot and Petit Verdot. Following a warm fermentation, a little over half the grapes are treated to a long maceration of thirty days, the balance receive a shorter ten day maceration. Parcels are matured in a combination of new and prior use 228 litre French oak barriques for twenty two months. The final wine is assembled and returned to oak before an egg white fining and bottling.
Deep red tint. Intense deep dark fruit with some dark chocolate, prunes and charry vanillan and cofee oak aromas. The palate is rich and dense with a solid core of dark fruit running along the entire length. Impressively dense and solid structure, but also showing some faint leafy Cabernet notes typical of southern Coonawarra vineyards. To be decanted before service and savoured alongside the finest meats.
Parker Estate
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