Barossa - Eden Valley Cabernet Sauvignon
Vineyards: Barossa Eden Valley
Season:The 2016 vintage had a dry start through the winter, followed by a warm spring. This encouraged flowering to begin with a high expectation of flowers developing into fruit set. Minimal disease pressure was a positive but challenging with the summer season; dry and extremely hot. By the end of December some rain was received with a decent rainfall in March. The vintage harvest was earlier than expected but given the warm and dry season was a relief to grapevines; in particular old dry grown vines.
Wine making: NA
Appearance: Dark red
Aroma/Bouquet: Elegant, composed and compact, flavours of black fruits and cedar notes are beautifully integrated, with floral and spicy notes adding complexity.
Palate: Blackberry, plum and dark cherry are supported by hints of pepper, spice, licorice and chocolate.
Food Pairing: Richly full flavoured dishes, red meats and game or mouth watering Moroccan Tagines.
Residual Sugar: 3.4 g/L
Cellar potential: 15+ years
Wine maker: Simon Adams
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
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
Vineyard: 100% Estate grown Cabernet Sauvignon handpicked from Eden Springs/Gatt Vineyard. Beautiful cool climate country at High Eden, the pinnacle of Barossa. Altitude 460-515m
Season: The Barossa experienced its best rainfall in five years during the Winter and Spring. A warm, mild season of cool nights for even and consistent ripening followed. Ideal fruit to canopy balance yielded grapes with intense character and varietal expression.
Winemaking: Minimal intervention, destemmed and fermented on skins for 7 days with pump overs twice daily. Handcrafted in small parcels to exacting quality standards in our state of the art wine making facility. Malolactic fermentation and maturation in barrel. Blended and lightly filtered before bottling.
Maturation: 10 months in 100% new French oak 300L barrels.
Appearance: Deep purple with dense, dark chocolate core.
Aroma/Bouquet: Beautifully fragrant violet, blackcurrant, bouquet garni and sage.
Palate: A stunning wine of ethereal elegance and deep seated power. Bright blueberry and cherry flavours layered with notes of cedar and Asiatic spice. Pure varietal character underpinned by fine, velvet tannins with intense concentration and incredible length from perfectly ripe High Eden Cabernet Sauvignon.
Cellar: Long term cellaring potential, peak drinking now, up to 2030.
Food pairing: Richly flavoured dishes, red meats and game. Lamb, beef, venison, goat, pheasant. Red wine, earthy and reduction sauces. Mushroom, truffles, green beans, asparagus.
Awards: Blue-Gold 2014 Sydney International Wine Competition
Production: 652 dozen (750ml)
Alcohol: 13 %
Acidity: 6.7 g/L
Winemaker: David Norman