Cabernet Sauvignon Coonawarra South Australia
The fruit for this wine was harvested from mature low-yielding vines on the Jamiesons Run most northerly Coonawarra vineyards, and grower vineyards east of Penola. A warm and sunny vintage ensured the fruit developed ripe berry flavours, moderate acid and fine, ripe tannins, the vines produced small compact bunches of small berries with excellent colour and regional varietal flavours. The Country Selection Coonawarra is a rich, elegant and perfectly balanced Cabernet Sauvignon from a grand old winery, a splendid red to be enjoyed with roasted lamb or duckling.
Harvested March to April 2003, the individual parcels of Cabernet Sauvignon were picked and fermented separately in small rotary fermenters. The gentle ferment lasted for 6-8 days during which time the juice was aeratively pumped over the skins to assist fermentation. The juice was then pressed off the skins and racked into new and prior use American and French oak to complete malolatic fermentation. The wine was then racked twice and returned to oak for a lavish nineteen months maturation. Following maturation each barrel group of different oak type and age was assembled then tasted and assessed, before blending into the final cuvee. Alcohol 14% Acidity 6.4 g/L pH 3.51
Deep, dark garnet red with purple hues. Subtle coconut, vanilla and sweet cedar oak overlay lifted aromas of raspberry, blackcurrant and black cherry. It's sensationally fragrant, brimming with coconut and currant, soft strawberry genoise, mint and deep dark briar, sweet mint and loam. These aromas are reflected in the fine, even palate with sweet spice and dark chocolate flavours adding further complexity. Mid way through you are comforted by a red carpet wavey red foresty fruits, wild and jujube-like, swimming against rivulets of olive-like grapey tannins. The wine has excellent mid-palate fruit, generous depth of flavour, a refined soft texture and a long finish.