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%
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.
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.
Sustainable, minimal intervention winemaking.