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Jim Barry was a pioneer of the Australian wine industry, the first academically qualified winemaker to take up Clare Valley viticulture in 1949. He had an uncanny intuition for good land and established some of the most illustrious vineyards on the continent. Jim Barry is also a patriarch of the Coonawarra, in pursuit of the perfect terroir for Cabernet Sauvignon, he planted vines on the ancient Penola Cricket Oval, preserving the original pavilion for posterity. Jim Barry endures as one of the nation's most distinguished brands, renowned throughout the world of wine for decades of the most remarkable vintages, an evolving range of superior vineyard editions, defined by their penetrating fruit and seamless tannins, essential for every enthusiast of identifiably Australian, claret style Cabernet.. Salient statements from superior sites»
One of our nation's enduring winemaking dynasties, the Hamiltons planted vines just outside Adelaide in 1837. Great grandson Sydney Hamilton was a legendary and innovative viticulturalist, he ultimately made his own oenological conversion to the sacred Terra Rosa soils of Coonawarra in 1974, establishing one of Australia's most distinguished vineyards on a highly auspicious site, naming the property after forebear Lord Leconfield. An exceptional value for Cabernet of its class, presaged by a vigorously perfumed berry punnet nose, syrup textured, stately and refined, Leconfield makes a compelling.. What the doctor recommends in good red wine»

St Hallett Reward Cabernet Sauvignon CONFIRM VINTAGE

Cabernet Sauvignon Barossa South Australia
St Hallett selects individual parcels each year for inclusion into the Reward, fruit is sourced from a tally of sites planted to red brown loam over shale and red clay soils in the south and central Barossa. Harvests from the cooler, slower ripening sites to the south of the Valley, yield parcels of the most intensely flavoured grapes. As vintage approaches, St Hallett's winemakers and viticulturalists spend time in the vineyards monitoring sugar/ acid profiles and flavour development, co-ordinating the harvest to a schedule based on complete ripeness.
Available in cartons of six
Case of 6
$221.50
Cabernet Sauvignon is harvested off vineyards which have been contributing fruit to St Hallett for many years, grapes are immediately crushed into fermenters, inoculated to a mix of neutral specialty yeasts and choice Bordeaux strains, to encourage complexity whilst achieving intensity of aroma and flavour. Components are vinified over the course of several days at moderate temperatures. An ardent regimen of cap management and pumpover achieves optimal colour, aiding complex flavours and ripe tannins to be gently extracted. Upon completion, batches are drained and pressed, seeded with lactic and treated to malolactic in a selection of seasoned and new French and American oak for sixteen months.
Opaque red, deep magenta hues. Seductive aromas of blackcurrant and aniseed, lifted bright purple fruits. A firm structure of ripe tannins, dark berries at the core, leafiness and cassis in support of savoury olive and dark bramble berry flavours, perfumed by the classic mintyness which is the hallmark of all things St Hallett. The Barossa Cabernet of choice to accompany beef cheek or lamb.
St Hallett
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