Made by the Catena family, this is a rich, cassis-laden Cabernet with ripe blackcurrant and plum fruit all over the place. A hint of minty eucalyptus and toasty oak spice add depth and complexity. Smooth tannins and freshness.
Ripe blackcurrant and plum fruit, with a hint of minty eucalyptus and toasty oak spice.
Dark ruby in colour, this excellent Cabernet Sauvignon has a concentrated nose of fresh cherries and plums. Flavours of red currant fruit with shades of green bell pepper, combined with truffle and cassis notes from oak ageing, lead into a long, vibrant finish.
ARIEL oak-aged Cabernet Sauvignon offers aromas of black currants, cherry, blueberries and chocolate, with soft tannins and a dry finish.
Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their April 2017 edition review of New World Cabernets (see blue link below).
The Balnaves' family vineyard is situated at the southern end of the famous Coonawarra 'Terra Rossa' strip. Planted in 1975, the vineyard is 48 hectares in size and has been in the family for three generations. The predominant variety planted is Cabernet Sauvignon. Winemaker Pete Bissell was the Qantas Winemaker of the Year 2005 and Balnaves was James Halliday's Winery of the Year in 2008.
Blended from Walker, Quarry and Avery vineyards, the wine spent 19 months in 100%, tight-grain French oak, in a mixture of hogsheads and barriques. The barrels were made by St Martin, Saury, Taransaud and Sylvain cooperages, before bottling in December 2011.
Deep rich red in colour, the nose is intense with aromas of ripe cassis, liquorice, and some spicy leather notes, combined with fine smoky French oak. The palate is solid and structured with a fine tannin finish.
Awarded 96 points and Outstanding status by Decanter (www.decanter.com) in their December 2016 edition review of 'Langton's Classification' (Australia's finest bottles) (see blue link below).
The Balnaves family vineyard is situated at the southern end of the famous Coonawarra 'Terra Rossa' strip. Planted in 1975, the vineyard is 48 hectares in size and has been in the family for three generations. The predominant variety planted is Cabernet Sauvignon. Winemaker Pete Bissell was the Qantas Winemaker of the Year 2005 and Balnaves was James Halliday's Winery of the Year in 2008.
Doug Balnaves was a shearer of Merino sheep. A shearer in Australia is paid by the number of sheep he shears. Counted every two hour period, the Tally is recorded in the Tally book. The higher the Tally, the greater the recognition among his peers for skill and hard work. As an expression of this tradition, the Balnaves family see the wine 'The Tally' as the ultimate achievement for their company.
The nose is lifted with perfumed red berries, violets and wild blackberry fruit coming from the Petit Verdot. The palate is medium bodied and restrained in style with tight dense fruit and a modulated structure showing balance and depth of fruit, flowing onto a long finish of chewy tannins. This is a compact but deeply flavoured Tally.
Battle of Bosworth is one of the most exciting producers from the McLaren Vale, owing its fame to a series of outstanding single-vineyard wines made from estate-grown fruit. Owner, Joch Bosworth, is regarded as a brilliant organic farmer as well as a top class winemaker, and the Bosworth vineyards are among the most beautiful we have ever seen. Joch plays down his impeccable green credentials, arguing that he is doing nothing new: ‘A lot of what we do in the vineyard is simply old-fashioned grape growing; essentially, our vineyards are run as they would have been 50 years ago before synthetic pesticides and fertilizers became available.’
A pretty little flower called the soursob is Joch’s partner in crime to combat weeds. So important is the soursob that it features on the Battle of Bosworth labels, too.
The winemakers at Battle of Bosworth use traditional tried and tested wine making techniques year in and year out. They pick the Cabernet when it is flavour and sugar ripe, then crush it and ferment it in small open vessels. Fermentation finishes in barrel using mainly old oak (about 70%) and the balance in new mainly French hogsheads (300l) barrels. They then blend back some of the cordon cut, vine dried Cabernet to the wine just prior to bottling, a practise which has been undertaken since they began making the wine.
The Battle of Bosworth Cabernet has red/ black fruits on the nose, so think redcurrants blackberries and blackcurrants. There is a freshness which verges on mint. Overall the wine is lively and medium-bodied and very fresh. It has a structured but accessible palate and for those that have patience it will cellar very well, but if you haven’t got time for all that waiting, it will drink well now. Decanting before drinking would be a good idea to give the wine some air and give it time to release all of those aromas….
Awarded 96 points and rare Outstanding status by Decanter (www.decanter.com) in their April 2017 edition review of New World Cabernet Sauvignons (see blue link below) in which it emerged as their runaway Number One.
One of our biggest hits of 2017!!
Sourced from vineyards in the prized Terra Rossa region of Coonawarra: here the warm days are moderated by offshore breezes and the rich red loam over well-draining limestone soils are the foundations for Coonawarra's justified reputation for producing premium-quality Cabernet Sauvignon grapes.
This Coonawarra beauty (97% Cab Sauv) has an intense, ripe berry bouquet with hints of chocolate and liquorice. The palate is brimming with crushed blackcurrant fruit flavours enhanced by subtle eucalyptus and mint notes characteristic of this region and is beautifully complemented by elegant French oak notes.
Brookland Valley is located along Caves Road, in the heart of the premium wine region of Margaret River, Western Australia. The picturesque property spans 52 hectares, consisting of vineyards established in 1983 planted with Chardonnay, Cabernet Sauvignon, Sauvignon Blanc and Merlot. All the fruit for the Estate wines comes from the property's own vineyard.
The 2012 vintage was another excellent vintage in Margaret River. High winter rainfall saw the soils replenish vital water supplies for the growing season to follow. A warm summer, without excessive temperatures meant that sugar accumulated steadily in the berries and with careful monitoring of the fruit, the team were able to ensure the fruit was harvested when flavour was at its peak.
The fruit was hand-picked and hand sorted to ensure only the highest quality grapes were permitted into the fermenter. Fermentation occurred in open-top fermenters with indigenous and selected yeast strains. Following malolactic fermentation, the wine spent 14 months maturing in new and seasoned French oak.
Dark red in colour with a vibrant scarlet hue. This wine displays intense aromatics of fresh red berries and plums, with subtle hints of mint and tomato leaf, and a lightly charred character and spice derived from French oak maturation. Cassis, plum and dried fruit flavours are complemented by hints of dark chocolate. Structure, fine tannins and oak spice provide complexity and length to the palate.
The 2007 Cabernet Sauvignon is made in the Cafaro house style, with a deep colour, exuberant perfumes of blackcurrant with an attractive leafy character and a touch of vanilla from the oak ageing. On the palate it is rich, lush and concentrated, with plenty of ripe, dark berry fruit and excellent structure.
The Capezzana estate, 24 kilometres north west of Florence, is owned by the Contini Bonacossi family. The younger generation is now firmly in charge of the estate's 100 hectares of vineyard, with daughter Benedetta Contini Bonacossi as winemaker. The wines and the olive oil have an elegance which marks this estate out from the crowd.
Grapes for this wine are grown on the alluvial valley of the Furba River. Environmental factors such as the protection from storms, evenly distributed rainfall, cool summer nights and constant ventilation act as natural deterrents against pests and plant diseases. This allows Capezzana to practise an eco-friendly form of farming where grapes and olives are produced with no use of pesticides.
"It (2010) was definitely a vintage that required patience, with many stops and intervals in the growing season. It was unnerving yet exciting", says Vittorio Contini Bonacossi, "And the result? Exceptional wines!"
The grapes were hand-picked from the middle of September to the middle of October. Fermentation lasted seven days in temperature-controlled stainless steel tanks. After two weeks, the wine was transferred into barriques, where malolactic fermentation was completed within a month. The wine was aged for 15 months in French oak barriques. It was then fined with egg white before bottling and aged in bottle for a year before release.
Deep ruby red with purple hues, notes of black cherries, sage, chocolate, cassis and new leather on the nose that give way to opulent rich fruit in the mouth. This is a huge, brooding red that will reward a few years' ageing while its tannins melt into the fruit and the finely integrated oak.
This wine is suitable for Vegetarians.
The Hillside vineyard that this wine originates from is in the southern part of Tuscany. The soil is calcareous and well-structured.
The grapes are vinified with a brief maceration for 7 days. When alcoholic and malolactic fermentation are completed, the wine is aged for a short period in barriques of French oak, followed by moderate bottle aging.
The wine has an intense ruby red colour. It's aroma is fragrant, with dark fruit and floral nuances. The mouthfeel is medium-bodied, with flavours of black cherry, plum flavors and hints of spice.
It goes well with a wide range of dishes such as roasts, game, pastas and cheese.
Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their October 2017 edition review of South America's Top Ten Winemakers (see blue link below).
The inaugural 1997 vintage of this Cabernet Sauvignon and Malbec blend set a new standard of quality for wines from South America when it won a series of blind tastings against first growths and other prestigious cuvées from around the world.
80% Cabernet Sauvignon, 20% Malbec. 10% whole cluster and 90% whole berry fruit is hand-loaded into 225-500 liter new French oak barrels for a 100% barrel fermentation for a period of 20-30 days, allowing seamless oak integration. The fermentation temperature is kept low, extracting intense aromas, and the cap management is done by hand to ensure soft, gentle flavors and tannin extraction. Wild yeasts only are used. Alcoholic and malolactic fermentation in barrel leaves considerable lees and sediment. The wine is aged in French oak barrels for 24 months and an additional 24 months in bottle before release.
Intense and complex flavours of ripe black fruit, dark chocolate, pepper and spicy oak. This is one full-bodied and powerful wine.
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