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2018 95 Block
Special Releases

2018 95 Block
Wine Specs
Vintage
2018
Varietal
Cabernet Petit Verdot
Harvest Date
12th April, 2018
Acid
6.1
pH
3.59 g/L
Fermentation
9T closed static fermenter for 13 days, before undergoing a further 33 days extended skin contact. days
Tannin
Fresh and grippy
Alcohol %
14.5
Add To Cart
$65.00
 
SKU: PE1895BCAB

Fruit for this wine comes entirely from our ‘Abbey’ estate vineyard at the Parker Cellar Door, specifically the ‘95 Block’. The 95 Block sub-section of our vineyard is located west of the cellars and is planted with Reynell selection Cabernet Sauvignon. These vines are original cuttings from Bordeaux, brought to Coonawarra before they were lost to France due to Phylloxera in the late 1800s.

The 95 block also has a small section of Petit Verdot, which was harvested and co-fermented with the Cabernet Sauvignon following the exceptional 2018 vintage.

Cabernet Sauvignon 80.5% | Petit Verdot 19.5%

2018 Reviews

97 points Andrew Caillard MW.

95 points Jeni Port.

94 points Ray Jordan.

93 points 2022 Halliday Wine Companion.

93+ points Joe Czerwinski.

93 points James Suckling.

93 points Steve Leszczynski.

92+ points Gary Walsh.

92 points Campbell Mattinson.

Wine Specs
Vintage
2018
Varietal
Cabernet Petit Verdot
Harvest Date
12th April, 2018
Acid
6.1
pH
3.59 g/L
Fermentation
9T closed static fermenter for 13 days, before undergoing a further 33 days extended skin contact. days
Tannin
Fresh and grippy
Alcohol %
14.5
Wine Profile
Tasting Notes
A beautiful rich, dark red with violet hues. On the nose, expect lifted with notes of herbal tea and brambly black fruits. Floral elements are bright, lifted and pretty. Lots of pure fruit characters on the nose. The palate has prominent, bright red fruits and an obvious floral lift. Tannins are grippy and fresh, and fine acid provides a tight structure. Long, balanced and complex, this is an elegant wine that will age well.
Winemaker Notes
Harvested on the 12th of April, the fruit was then fermented in a 9T closed static fermenter for 13 days before undergoing extended skin contact for a further 33 days. Extended maceration helps to achieve optimal ageing potential and colour extraction. Malolactic fermentation was conducted in stainless steel before being barrelled down to 70% new French oak Barriques and Hogsheads for 17 months maturation. The higher levels of new oak used in this wine assist with creating fine grained tannins and structure, thus enhancing cellaring potential.
Other Notes
Vegan Friendly. Sustainable, minimal intervention winemaking.