Cool nights have helped to retain varietal Cabernet character, while an extended hang time in the ripening season has built some mid-palate generosity. This mid palate is finished off with an addition of 10% Merlot, and a combination of medium and high toast American and French oak, all of which builds layers of complexity and draws out the finish of the palate.
The Vineyard
The maritime influence at our Langhorne Creek vineyard that is created by the afternoon sea breezes allows fruit flavours to evolve without excessive sugar production. The limestone based soils create wines of power and elegance with great varietal character. This vineyard is ideal for precision control over water use on the vines and
known to provide more structural wines.
While some wines smell remarkably blue, only a few wines taste distinctly of the actual blueberry fruit. Instead the flavor can often be found hiding in layers of taste, swirled amongst other fruits in a decidedly delicious blue concoction of floral sweetness and acidity.
Blackcurrant
Black currants have a strong, tart taste due to the high levels of tannins. These berries have strong, earthy tones. People describe the taste as grape-like flavor and are acidic to taste with hints of cherry.
Blackberry
Blackberry is a primary fruit aroma found in red wine and often tastes earthy and rustic, sometimes with a sweet edge.
Secondary flavors
Mint
The eucalyptus aroma in red wines has also been described as being spicy and mint-like. Eucalyptus is strongly associated with particular locations, such as Langhorne Creek Cabernet Sauvignon.
Bay Leaf
Bay leaf imparts a savory flavour - similarly to its effect on a traditional Spaghetti Bolognaise - the flavour of bay leaf in wine is herbaceous or reminiscent of green olive.
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