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2017 Cabernet Sauvignon

2017 Cabernet Sauvignon

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SIZE 750mL
TYPE Full Bodied Red
VARIETAL Cabernet Sauvignon

Deep crimson in colour in the glass

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Tasting Notes

Aroma Cassis and anise worked over years into a high cocoa choc-mint with primary forest fruits beyond this.
Palate The palate has gradually filled out from the American oak and yet after all this time, the varietal character is still a genuine expression of not only Cabernet, but this sites terroir. The palate retains the structure and acid that will see it last for years to come, yet the generous mid-palate begs it to be opened now. Truly a unique expression from a site bursting with history.

Food Pairing

This rich and generous Cabernet Sauvignon will pair well with steak, venison and filet mignon.

Cellaring

1 - 13 years

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Awards + Reviews

James Suckling

93 Points

Winestate Magazine

96 Points

Ray Jordan (Wine Pilot)

94 Points

A super example of Adelaide Hills cabernet sauvignon. It’s from Clarendon, an area consistently producing some of the finest red wines.

Ken Gargett (Wine Pilot)

95 Points

This is definitely a seriously good example of Cabernet from the region which is worth chasing.

Sam Kim

94 Points

Flavoursome and highly enjoyable

Taste profile

Primary flavors

Cassis

When used to describe wine, cassis means the taster is picking up a ripe, concentrated black currant note with a slightly different connotation than fresh currants or currant jam or jelly.

Blackcurrant

Black currants have a strong, tart taste due to the high levels of tannins. These berries have strong, earthy tones. People describe the taste as grape-like flavor and are acidic to taste with hints of cherry.

Chocolate

The chocolate and mocha flavors common in wine come from oak. There's no real chocolate in your wine but winemakers use toasted French or American oak to give your wine rich dark and milk chocolate and cocoa flavors.

Secondary flavors

Toast

Depending on how much toasting the barrel has had, the flavours will differ. If the barrels have had light toasting, the toasty characteristics will be more subtle. As the toasting becomes heavier, the characteristics become stronger flavours:
Light Toasting – Cinnamon, cloves, vanilla, coconut or caramel
Medium Toasting – Coffee, cocoa, toast, caramel, vanilla or honey
Heavy Toasting – Vanilla, smoke, crème brûlée, butterscotch, toffee

Vanilla

Vanilla is a result of oak aging. The wood acts as a seasoning to add flavor and texture to a wine.