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2016 First Growth
Flagship

2016 First Growth
Wine Specs
Vintage
2016
Varietal
Cabernet Sauvignon
Harvest Date
22nd March, 2016
Sugar
0.36 g/L
Acid
6.11
pH
3.50
Fermentation
9T closed static fermenter for 36 days
Tannin
Fine, sandy tannin with a seamless mouthfeel
Alcohol %
14.5
Add To Cart
$110.00
 
SKU: PE16FGCAB

First Growth is only produced when the growing season is showing exceptional fruit quality and a particular vintage is deemed to have exceptional aging potential.

The terra rossa over limestone soils of southern Coonawarra have long been a much sought-after location to grow the finest of red grape varieties; the extended ripening period in this area provides wonderful fruit expression, depth and complexity.

 

Wine Specs
Vintage
2016
Varietal
Cabernet Sauvignon
Harvest Date
22nd March, 2016
Sugar
0.36 g/L
Acid
6.11
pH
3.50
Fermentation
9T closed static fermenter for 36 days
Tannin
Fine, sandy tannin with a seamless mouthfeel
Alcohol %
14.5
Wine Profile
Tasting Notes
Dark inky red in colour, with a scarlet rim and brilliant finish. On the nose, you are tantalised with cassis, dark chocolate and cigar box. Complex and vibrant with notes of plush black fruits, dried herbs, rosemary and earthy tones, reminiscent of roast beef and leather. On the palate, this wine is elegance personified - fine, sandy tannin with a seamless pure mouthfeel. Pure, bright fruit and creamed honey notes with balanced acidity that glides through mid-palate fruit sweetness.
Vineyard Notes
Our ‘Abbey’ estate vineyard is located on this brilliant strip of soil and is predominantly planted to Reynell Selection Cabernet Sauvignon - original cuttings from Bordeaux. These vines, planted in 1985, are the backbone of our First Growth.
Winemaker Notes
Harvested on the 22nd March 2016, fruit for our First Growth was fermented in a 9T closed-static-fermenter for 36 days (fermentation lasting 10 days before the parcels were topped and sealed). This extended maceration encourages tannin structure and increases ageing potential. After time on skins the wine was pressed to a prestigious selection of new Chateau Barriques, and Hogsheads sourced from renowned Bordeaux cooperages Seguin Moreau and Taransaud. The wine was then matured in oak for 18 months to create fine-grained tannins and produce a tightly structured wine with the potential to improve with correct cellaring in excess of 20 years.