This wine has benefited from the terra rossa over limestone soils of our ‘Abbey’ estate vineyard located in southern Coonawarra. The unique microclimate within this part of the region produces an extended ripening period which tightens the tannin structure and increases the fruit density.
95 points Andrew Caillard.
94 points Steve Leszczynski.
94 points Gary Walsh.
93 points James Suckling.
Dark scarlet colour with purple hues and a magenta rim. Aroma of dried herbs, wisps of sage. Bramble and blackcurrant, with some red fruit notes of pomegranate and cranberry. Hints of nutmeg and clove. Balanced and complex. The palate is intense and vibrant up front, leading with black fruits, sarsaparilla and clove. Mid-palate is full and balanced with fine silky tannin and notes of of mocha and umami. Great length.
The 2019 Terra Rossa Cabernet Sauvignon is sourced from nine individual blocks in Coonawarra, eight of them being from our Parker Estate ‘Abbey’ vineyard, and the other from the Kidman ‘Clytha’ Block 3.
Following harvest, in mid-April, the parcels were fermented in a combination of open and closed top fermenters. Fermentation ranged from 9 to 14 days with approximately 10% 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.