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2018 Terra Rossa Cabernet Sauvignon

2018 Terra Rossa Cabernet Sauvignon
Wine Specs
Vintage
2018
Varietal
Cabernet Sauvignon
Harvest Date
Late March - mid April 2018
Acid
6.2
pH
3.53 g/L
Aging
15 months in predominantly aged French oak (20% new).
Fermentation
Fermented in a combination of open and closed top vessels, from 9 - 19 days.
Tannin
Fine boned tannin
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$34.00
 
SKU: PE18TRCAB

The marriage between Coonawarra soils and the noble Cabernet Sauvignon grape have long been known to produce wines of outstanding quality and longevity.

Our Cabernet has benefited from the terra rossa over limestone soils of our ‘Abbey’ estate vineyard located in southern Coonawarra. The unique micro climate within this part of the region produces an extended ripening period which tightens the tannin structure and increases the fruit density. 

 

2018 TERRA ROSSA CABERNET REVIEWS

WINEPILOT - ANGUS HUGHSON

The famous Parker Coonawarra Estate has created many brilliant wines over the years and the style has remained consistent producing some of Coonawarra’s most flavour-packed wines, even crowd pleasers. But that does not mean they are soft and supple – they are heavy and structural wines, normally with a good dose of oak. The 2018 Terra Rossa vintage, which was a good year, is a BIG and dense wine. It is deeply coloured with aromas of fruit pastille, choc-mint and cassis with great purity and power. It is then dry and full-bodied, almost chewy on the palate, with sweet fruit well matched by tannins, acid and oak. It is the whole package all well balanced in a structural style that needs a little time to soften but this delicious wine will age and age well.

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93 POINTS - CAMPBELL MATTINSON

Made from cabernet grapes grown on the Abbey vineyard in southern Coonawarra. Good cabernet. Well made and indeed priced. Blackcurrant, mint, dark chocolate and briar. A creaminess to the texture but gently/appropriately applied. Tannin as a fine-grained sheet. It’s not profound but it’s hard to go wrong here.

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90 POINTS - STEVE LESZCZYNSKI

A forever reliable Coonawarra Cabernet. I find that ochre label quite eye catching too. Tomato paste, Kalamata olives and olive tapenade aromas early. Wallet leather and roasted peppers find their feet with more time in the glass. There's certainly a strong savoury presence yet an engaging complexity. Black fruits and cassis emerge filling the mouth. The finish is drying and almost puckering. This will age comfortably and improve furthermore.  Drink to ten years+

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2017 TERRA ROSSA CABERNET REVIEWS

WINE OF THE WEEK - WINSOR DOBBIN

Classic cabernet sauvignon from the heart of Coonawarra's terra rossa strip. From a single-vineyard site, this has everything you'd want in a top-notch Coonawarra red; fruit intensity, balance, structure and potential for longevity. All that's missing is the hefty price tag. A wine this good would cost three times as much if it was made in the Napa Valley. One for sipping and savouring with a hearty end-of-winter casserole.

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93 POINTS  - STEVEN CREBER, HALLIDAY WINE COMPANION

Sourced from a number of blocks, open and closed ferments, French oak (20% new) for around 14 months. This feels like a slightly finer, more restrained release than recent vintages. It's red-fruited rather than blackcurrant or blackberry in aroma and flavour, with mint, licorice and herbal characters in play. Will no doubt warrant higher points as it develops.

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100 BEST AUSTRALIAN WINES 19/20 - MATTHEW JUKES

2017 Terra Rossa Cabernet Sauvignon is a beautiful summation of its grape, region and maker. I have followed this label for a very long time, it being easier to step up to and more widely available than First Growth. Occasional past vintages have looked a little earthy or tough, but in 2017 there is a richness and immediacy which I really like about this wine. The label is the exact colour of the red Terra Rossa dirt in which the grapes are grown and so it is a super show and tell wine for people who have yet to come across this Cabernet stronghold.

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94 POINTS - NICK BUTLER

Bright purple and youthful. Blueberry pie, mulberries and a faint whiff of cedary oak. Ethereal glide on the palate. Red fruits mixing with blue - lovely oak. It's balanced and refined. Delicious.

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92 POINTS - CAMPBELL MATTINSON

...Blackcurrant and boysenberry, bay leaves, tobacco and dusty tannin. Long, straight, stern and yet fleshy-enough. Unmistakably cabernet. Tannin has it set for a sound future.

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93 POINTS - JAMES SUCKLING

A firm and silky red with plum, powdered chocolate and spice aromas and flavors. Medium body. Flavorful finish. Drink or hold.

Wine Specs
Vintage
2018
Varietal
Cabernet Sauvignon
Harvest Date
Late March - mid April 2018
Acid
6.2
pH
3.53 g/L
Aging
15 months in predominantly aged French oak (20% new).
Fermentation
Fermented in a combination of open and closed top vessels, from 9 - 19 days.
Tannin
Fine boned tannin
Wine Profile
Tasting Notes
A beautiful dark scarlet core with a purple rim. Beautiful complexity on the nose with bright, fresh red and black fruits, balanced with savoury notes of clove, spice and mushroom. A richly flavoured palate with generous notes of blackcurrant and plums. Earthy, savoury notes balance the vibrant fruits and fine tannins move through to an elegant, long finish. A well-balanced wine with classic Coonawarra flavours.
Vineyard Notes
The marriage between Coonawarra soils and the noble Cabernet Sauvignon grape have long been known to produce wines of outstanding quality and longevity. This wine has benefited from the terra rossa over limestone soils of our ‘Abbey’ estate vineyard located in southern Coonawarra. The unique micro-climate within this part of the region produces an extended ripening period which tightens the tannin structure and increases the fruit density.
Winemaker Notes
The 2018 Terra Rossa Cabernet Sauvignon is sourced from seven individual blocks in Coonawarra, five of them being from our Parker Estate ‘Abbey’ vineyard, and the other two from the Williams Shed block and the Kidman Block 3. Following harvest, in late March and mid April, the parcels were fermented in a combination of open and closed top fermenters. Fermentation ranged from 9 to 19 days with approximately 10-15% of the parcels undergoing further maceration time to develop flavour and cellaring potential. All parcels completed malolactic fermentation in stainless steel, then were barrelled down to approximately 20% new French oak, for an average of 15 months maturation.