Cabernet Sauvignon 2019

Blueberry, choc-mint, graphite and that classic blackcurrant note show first. There’s a little cola, liquorice and Davidson’s plum too.

The palate is elegant and cool-toned: blackcurrant, gentle leather, lavender blossom. It finishes with blueberry, blood orange and a clean tomato leaf lift. The tannins are fine and lacy, giving the whole thing a refreshing, almost water-like ease.

Cab and lamb is always a win, but this style is flexible.

Goes well with:

• Sunday lamb roast
  
• Charred veg
  
• Roast mushrooms
  
• Beef burgers
  
• Hard cheese
  

Why it works:

The freshness keeps each bite bright, while the softer tannins sit comfortably with richer food.

• Cool evenings around a fire
  
• Weeknight roast with the family
  
• A quiet dinner where you want something dependable
  
• Early autumn afternoons when it’s still warm in the su

Yarra Cab is best with some age.There are aromas of blueberry, hints of choc-mint iodine and graphite. Notes of vanilla, cola, blackcurrant and liquorice are wrapped around Davidson’s plum. The palate is elegant, cool and fresh. Notes of blackcurrant, subtle leather and floral tones of lavender blossom. The wine finishes with hints of blueberry, blood orange and tomato leaf. Lacy tannin and acid gives length and a cool, refreshing finish to this effortless, claret-style Cabernet Sauvignon.Decanting recommended.

Cabernet Sauvignon is one of the original pillars of the Yarra Valley. Historically, it was significantly different to the modern style of today where elegant and ethereal wines had been made from picking Cabernet Sauvignon at lower ripeness. These produced perfumed wines that had discernible “claret” notes of black fruits, silky tannin and tomato leaf which aged wonderfully.
 
Following a reasonably warm 2018 vintage, 2019 was no different. The season was warm with modest rainfall. Harvest was predictably early and reasonably hard and fast. We entered 2019 full of energy and focus to tackle the vintage; certainly a “head down” kind of vintage where artistic considerations came second to making sure things moved along nicely.
 
The Cabernet Sauvignon was picked on 25th March, being a warmer year, flavour and maturity came on early and the earlier picks were conducted to retain the freshness in the wines. Once handpicked, this wine was fermented in a small open vat with regular pump-overs. After 21 days on the skins, the wine was pressed and run to a second use barrique for maturation. One rack and return was conducted after malolactic conversion was complete, and the wine was bottled unfined and unfiltered in January 2020.