Vintage Conditions: Vintage 2009 was near on perfect. In the Clare Valley, it was characterized by optimal growing conditions - warm days (average max temp 31.8), and cool nights (average min temp 4.4C). The growing season for 2009 began with soil moisture levels at or near full capacity due to the very welcome rains in August 2008. Mild weather continued during December and January, gradually warming to the point where we experienced ‘that heat-wave’. Thankfully, due to December rainfall, the vines had not yet begun veraison, so in the heat, they simply shut down for about 10 days. Strong canopies protected the fruit and mature leaves withstood the high temperatures. Fortunately, when the heat subsided the region entered a period of perfect ripening weather with mild days and cool nights. Cabernet Sauvignon fared exceptionally well due to the long period ripening on the vine and the resulting wines are stunning; showing full, classic flavours and ripe tannins.

In the Coonawarra, vintage commenced later than recent vintages, as a consequence of close to average temperatures during the growing season. Winter rainfall in 2008 was average, giving good soil moisture levels for budburst in early spring. Conditions during spring were dry with minimal frost and no disease pressures allowing for excellent vine canopy development. The vines’ resilience was tested in January with four consecutive days of record hot temperatures; however, the healthy canopies shielded most varieties from any major damage. Vintage temperatures were slightly below average providing a long slow ripening period for the reds. The harvest started in mid-March and did not finish until early May, with winemakers keen to allow the grapes to hang on the vines to optimise colour, flavour and tannin development. The reds are characterised by deep rich colours with Cabernet Sauvignon exhibiting good structure and varietal character.

Region: Clare Valley (64%) + Coonawarra (36%)

Vinification: After harvesting, the grapes for this wine were de-stemmed and transferred to potter fermenters where the juice was fermented using a Cabernet-specific yeast isolate. Gentle mixing using the new gas mixing system occurred 2 – 3 times over the course of the day. Post fermentation, a small percentage of the fruit was left ‘on skins’ and soaked for around 4 weeks to achieve better integration of tannins. The wine was then gently pressed to tight-grained French oak hogshead barrels (10% new, 90% 1-3 year old) for secondary, malo-lactic fermentation. After just over 12 months in oak, the wine was fined, filtered and bottled in February 2011.

Winemaker notes: At release, the wine has a deep red colour to the centre with a vibrant purple hue to the edges. There are lifted aromas of blackcurrant, cassis and subtle herbal and mint characters along with complex spice and cigar box from the oak. This is a full-bodied, complete wine with smooth silky tannins across the palate. Ripe flavours of blackcurrant and cassis abound, followed by subtle secondary French oak characters of cedar and spice. The tannins are fine and elegant and the finish is long and persistent.

Gold - Femmes et Vin du Monde Concours International 2011   

Silver - International Wine Challenge 2011   

Silver - Royal Melbourne Wine Show 2010