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    St. Andrews

    Cabernet Sauvignon 2014

    Result Bronze 0

    Result Silver 0

    Result Gold 0

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    Complex and elegant, offering rich fruit characters of cassis and blackcurrant with earthy nuances. French oak giving hints of cedar and tobacco to finish.

    TEST Download full winemaker notes

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    Honours and awards
    Accolades

    Honours and awards

    • Wine Show
    • Award
    • Catavinum World Wine & Spirit Competition 2017
    • Great Gold
    • Catador Wine Awards 2017
    • Great Gold
    • El Concurso International Vinus 2016
    • Double Gold
    • Finger Lakes International Wine Competition 2017
    • Double Gold
    • Tasters Guild 30th Annual International Wine Judging 2017
    • Double Gold
    • Tasters Guild Wine Lovers International Consumer Wine Judging 2016
    • Double Gold
    • Berlin International Wine Competition 2017
    • Double Gold
    • La Mujer Elige "Woman Chooses" 2016
    • Double Gold
    • Critics Challenge International Wine Competition 2017
    • Critics Gold
    • International Wine Challenge Tranche 1 2016
    • Gold
    • Mundus Vini International Wine Awards 2016
    • Gold
    • Australian Wine showcase Magazine New Release Tasting 2016
    • Gold
    • Stellar Cellar Selection BTI 2016
    • Gold
    • Winestate Best of New Release Wines of Australia & NZ 2016
    • Gold
    • TERRAVINO Mediterranean International Wine & Spirit Challenge 2016
    • Gold
    • Asia Wine Trophy 2017
    • Gold
    • Winemaker Challenge International Wine Competition 2017
    • Gold
    • West Coast Wine Competition (East Meets West) 2017
    • Gold
    • Berliner Wine Trophy 2017
    • Gold
    • Monterey International Wine Competition 2017
    • Gold
    • Winestate Cabernet Challenge 2017
    • Gold
    • Monde Selection International Wine Contest 2017
    • Gold
    • Concours International Des Cabernets 2017
    • Gold
    • International Wine Contest Bucharest 2017
    • Gold
    • Korea Wine Challenge 2017
    • Gold
    • Indy International Wine Competition 2016
    • Gold
    • Sydney International Wine Competition 2017 2016
    • Blue Gold
    See More
    Wine details
    VITAL STATISTICS

    Wine details

    • At release, the wine is an intense red colour with a vibrant purple hue to the edge. It has enticing, lifted aromas of ripe blackcurrants, choc mint, subtle spice and a hint of dried tomato leaf. The overall nose character is one of richness and elegance. On the palate it is a very well-balanced wine with ripe blackcurrant characters, along with chocolate and mint intermingling harmoniously with oak characters of cedar & subtle tobacco. There is an understated power to the wine, with layers of complexity building across the palate and then finishing elegantly with long, fine tannins. It is a generous wine yet retains the poise & elegance of great Cabernet Sauvignon.

    • Once harvested, the grapes were gently de-stemmed to protect the vibrant fruit characters and minimise any maceration and extraction of harsh tannins. The fruit was transferred to stainless steel tanks where it was left to cold soak on skins for 5 days before being inoculated with a specialist Cabernet Sauvignon yeast strain. Fermentation then ensued at a constant 22–25°C and the must was gently mixed twice daily. The wine was allowed a period of extended skin contact before being pressed and transferred to French oak barrels to complete the secondary malolactic fermentation. Once MLF was completed, the wine was racked off lees, fined and transferred back to fine-grained French oak barrels (40% new, 60% 2–3 year old) for maturation. After 18 months oak maturation & minimal filtration, the wine was bottled in August 2016.

    • The growing season in the lead up to vintage 2014 saw average autumn & winter rainfall. During winter, the daily max temperature was in line with long term averages, resulting in the first budburst in late August. The rainfall for spring was below average; however vine vigour was still good due to subsurface moisture. At the start of December a cool change and 16mm of rain allowed the vines to freshen up. The rest of December & start of January were dry & warm with thankfully no heatwaves due to regular cool changes. From mid-Jan to mid-Feb hot conditions prevailed which delayed veraison. Harvest commenced early due to the heat. On Feb 14 the heat and harvest were both brought to a sudden stop by a big downpour. For the rest of February conditions were mild with daytime temperatures cooler than average. The cooler conditions retained acid levels in grapes and slowed sugar development allowing time for flavours to develop. The mild conditions continued through March, allowing ideal tannin & flavour development to occur in the red varieties.

    • Clare Valley

      • Acid: 6.78
      • Alc %: 14.98
      • PH: 3.49
      • Residual Sugar: 0.53 g/l

    • This wine is evolving well at release yet should cellar well to 2029 or possibly longer.

    Download full winemaker notes

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