2017 Stone Well Cabernet Sauvignon

$20.00

TASTING NOTES

Bright purple with deep hue, this elegant and restrained wine delivers varietal expression not often witnessed in the Barossa. Lifted cassis prevails on the nose with hints of tomato leaf and subtle spice with undertones of mocha. The palate offers bright currant fruit balanced by a tannin structure which runs the entire length of the palate. An elegant and textural Cabernet with true expression of place and variety.

 

Vintage 2017
Vineyard Stone  Well
Varieties 100% Cabernet Sauvignon
Alcohol 15% / vol.
pH 3.63
Titratable Acidity 6.4g/L
Category: SKU: 9339955000843_2016-1-1

Description

Following a wetter than average winter and spring with below average summer temperatures, Barossa’s’ 2017 harvest was three to four weeks later than in recent years. As the season progressed, later ripening varieties like Mataro and Grenache were tracking four to five weeks later. The mild conditions and healthy soil moisture levels were pertinent for flavour development and conducive to ‘filling’ out the berries resulting in higher than average yields.

2017 vintage promises to deliver an array of wine styles from ‘bright aromatic wines’ to ‘vibrant, intense, well structured’ and ‘dense, concentrated’ wines from the earlier-picked vineyards.

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.