This Heirloom Vineyards Cabernet was produced from a remarkable Coonawarra Cabernet Vineyard whose clones and viticulture embody the very best in cutting edge but old school viticulture and winemaking. Hand tended vines, sorted bunch-by-bunch, naturally open fermented, basket pressed and stored in French oak barriques from bespoke coopers.
The colour is right, dark, and alive - indicating strong youthful purpose. And a long future.
A finely balanced act: on the one hand aromas of cassis and all of the forest berries (black, blue, wild, briar) that are a hallmark of cabernet true to geography and terroir; and on the other hand the bouquet of resiliently marshalled oak to add that sprinkling of dust, of earth, of mushroom, of cedar, and of things so long ago Aquitania...
Taste and texture here mirror aroma and bouquet: this tastes like a dry, savoury and long, long red wine; but it is simultaneously chewy, with a core of tight, integrated cassis fruit. The effect is a certain meatiness. Multidimensionality. The ripe fruit makes it moreish, yet the immovable tannins make it a cellar dweller for many years to come.
The high fruit notes of minty and cassis cabernet combined with the tannins and the wine’s diving bell-like depth make this a wine not unlike Bordeaux. In a ripe year. Made simply well, without artifact. Such deep and lurking cabernet fruit combined with true cabernet tannin call for one thing: Scotch Fillet.
Click here for a printable tasting note.
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