Stonewell Cabernet Sauvignon Tscharke Barossa Valley

2015 Stonewell Cabernet Sauvignon

$20.00

TASTING NOTES

Deeply coloured crimson red, this intensely fragrant wine promises stunning varietal expression. The bouquet offers plenty, spearmint, cassis, lavender and subtle roasted coffee beans. The full-bodied palate is luscious, black liquorice, cassis, blue berries, dark chocolate and powerful but appropriate, chalky tannins. This wine will continue to amaze palates for a further 10 years and possibly beyond 2025.

 

Vintage 2015
Vineyard Stonewell
Varieties 100% Cabernet Sauvignon
Alcohol 14.5% / vol.
pH 3.60
Titratable Acidity 6.1g/L
SKU: 9339955000843_2015 Category:

Product Description

2015 Growing Season experienced so many sequential days of perfect grape growing weather and has been one of the earliest harvests on record. Plentiful winter rains in 2014 were vital for the 2015 harvest. Large canopies, moderate yields and ideal ripening conditions encouraged an earlier than usual harvest free of disease.

The early harvested wines from 2015 sustained great natural acidity, ripe tannins with bright fruit flavours and spice. Another season remarkable for delivering naturally balanced wines without testing alcohols nor over ripe flavours. A very good vintage with many wines likely to demonstrate great cellaring potential.

This small planting of Cabernet Sauvignon was planted on our Stonewell property in 2001. Trained onto a single cordon wire, the rows run East-West, which aids in protecting the fruiting zone from the late afternoon sun in summer. The North Westerly facing aspect has moderately deep red/brown clay soils with underlying calcareous chalk. The late ripening vineyard is well suited to these soils retaining fresh canopies by harvest that deliver well balanced fruit unharmed by excessive heat exposure.

The hand-harvested fruit is completely destemmed and crushed to an open top fermenter. The must is inoculated and allowed to ferment between 22-25oC. Once ferment has commenced the cap is submerged by the use of heading-down boards. The ferment is covered and followed by 54 days of skin contact, then gently pressed to new and seasoned French oak for 19 months élevage.