Barossa - Eden Valley Cabernet Sauvignon
Vineyard: The Avon Brae vineyard produces distinctive Shiraz and Cabernet based wines of impeccable balance, freshness, varietal character and fruit purity.
Season: A dry start to the vintage growing season with expected cooler evenings and seasonal late frosts. Due to the site elevation and vineyard establishment, little frost settled on the grape vines. A warm start to the summer season ensured a strong and healthy canopy structure. Along with warm weather, rain arrived and was higher than expected throughout January and February. The Shiraz grapes were noted for deep colour and flavour intensity.
Wine making: The Eden Hall Cabernet Sauvignon comes from selected rows in Block 3 and spent nearly two years in French oak, followed by more than a year in bottle prior to release.
Appearance: Dense crimson
Aroma/Bouquet: Dark soy, couverture chocolate, liquorice & tar nuances.
Palate: Luxurious dark fruits of plum and blackcurrant on the palate. A complex, full-bodied wine; finishing with mouth-filling and brooding tannin.
Food Pairing: Crusted peppercorn beef fillet with pan fried green beans, Roast beef and red wine gravy or orange spiced duck and radicchio salad.
Residual Sugar: 0.46 g/L
Production: 558 dozen
Cellar potential: 15+ years
Winemaker: Kym Teusner
Barossa - Eden Valley Cabernet Sauvignon and Refosco Blend
Vineyard: Situated in the northern end of Eden Valley is the family owned and operated vineyard of Garden & Field. The site is spectacular which takes in a landscape of rolling hills with vineyards dotted in the distance. Planted on own roots and established as a non- irrigated site, with a southerly aspect. Elevation of 390m consisting of ancient volcanic soil, red brown earth, ironstone, quartz and schist rock lay over clay & limestone.
Season: A dry start to the vintage growing season with expected cooler evenings and seasonal late frosts. Due to the site elevation and vineyard establishment, little frost settled on the grape vines. A warm start to the summer season ensured a strong and healthy canopy structure. Along with warm weather, rain arrived and was higher than expected throughout January and February. The wine grapes were not affected due to no irrigation on site which grapes to ripen with full colour and flavour intensity.
Wine making: Cabernet Sauvignon and Refosco grapes were handpicked before a gentle basket press on site. Skin contact and hand plunging of the fermenting wine grapes continued for for 4-6 weeks, until dry. Traditional handcrafted and tended, reminiscent of yesteryear before maturing in seasoned French oak for 22 months. When bottled the wine was cellared to rest for a further six months prior to release.
Appearance: Deep crimson brick red with purple hue
Aroma/Bouquet: Aromas of violets, blue & black berries and exotic spices. Leather and cedar nuances intertwine with ripe berries and an earthy nose.
Palate: French oak dances around black and mulberry fruits with hints of leather and cedar notes.The wine offers layers of complexity, with concentrated fruit integrating through fine tannin structure. The palate is medium weight with an elegant finish.
Food Pairing: Osso Bucco, hearty Italian cuisine or any rich intense flavoured food. This wine long for a food partner.
Residual Sugar: NA
Production: 35 dozen (750ml)
Cellar potential: now - 2040+
Wine maker: Peter Raymond
Barossa - Eden Valley Merlot Cabernet Sauvignon Blend
Vineyard: Mountadam Vineyards was established in 1972 in the High Eden region of the Barossa overlooking a landscape at 550m altitude. The soils are over 500 million years old with low fertility and layers of rock dominating the site; perfect for wine grape growing.
Season: The 2015 vintage will be one to remember. The season started well with above average early winter rains that filled the soil profile and dams, however it was dry from then on. Temperatures were above average in spring allowing the vines to get off to a strong growing season. Summer was generally mild with the exception of a few days of extreme relieved by 30ml of rain in January.
Wine making: Hand-picked from the single vineyard before gentle pressing. After time on skins to extract concentrated colour the final blend was transfered into new French oak to mature for a further 18 months, 52% Merlot, 48% Cabernet.
Appearance: Dark red
Aroma/Bouquet: Dusty and intense fruit aromas of black currant, red plum, fresh herbs with subtle hints of red peppers, roast capsicum and cedar.
Palate: The palate has a backbone of fine grainy tannin and balanced acidity intertwined with dark berry fruits and notes of dark chocolate. The Merlot fruits are luscious and compliment the blend with aromatics and a silky smooth finish.
Food Pairing: Mushroom ragout, Risotto Parmigiana or lemon crusted lamb cutlets and seasonal salad.
Residual Sugar: NA
Cellar potential: 20+ years
Wine maker: Helen McCarthy
Vineyard: Grown on a single estate vineyard (Avon Brae) in the High Eden region of the Barossa - 490m altitude. Cabernet wine grapes are ideal for the micro climate in Eden Valley. High altitude assists with slow ripening, acidity and concentrated fruit development; essential for long term cellaring.
Season: The dry weather and spring frosts proved challenging for the growing season ahead. December and early January was warm but rain was welcomed to freshen grape bunches and vine canopies. The Shiraz fruit ripened slowly with outstanding colour and aromas, delivering an exceptional vintage.
Wine making: NA
Appearance: Medium to dark purple
Aroma/Bouquet: Fragrant dark and black fruits with aromas of ripe blackberry, blackcurrant and perfumed mulberry. Nuances of spice are obvious featuring clove, star anise and nutmeg.
Palate: Medium-bodied with comforting blackberry and blackcurrant fruits featuring mulberry and redcurrant. Clove, nutmeg and cinnamon spice lie in the background, along with hints of liquorice, coffee espresso and dark chocolate. Fine savory tannin and acidity lead to a vibrant, energetic finish that lingers.
Food Pairing: Squid ink risotto, Lamb moussaka, Goat curry or vegetarian cannelloni.
Residual Sugar: NA
Production: 497 dozen
Cellar potential: 10+ years
Wine maker: Kym Teusner