The Château Cabernet Sauvignon 2010
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Tasting Notes

‘The Château’ Cabernet Sauvignon displays deep, rich purple and red hues. The bouquet has lifted aromas of blackcurrant, redcurrant and spice on the velvety smooth palate with hints of cedar and mint. The complex structure and powerful finish lingers on the palate giving the wine great length.

Winemaking

The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 7 days on skins at 22 - 28° C. The skins were gently pressed in the JLB Vaslin Bucher press giving a soft tannin structure to the wine.
Finally the wine was left on its lees to give texture and mid–palate weight along with 24 months barrel maturation in a combination of new and seasoned French oak barriques(225l) and hogsheads (300l). 

Reviews
92 Points
Review by: James Halliday, Australian Wine Companion 2014
The grapes come from Chateau Tanunda's Bethany vineyard, planted in '60, and were open-fermented and basket-pressed; the wine spent two years in new and used French oak. The colour is excellent, and the wine is absolutely flooded with sweet cassis, redcurrant and plum fruit; just needs a little more emphasis on the finish.

 

Currently not available for purchase.
Other Vintages
2007 |  2008 |  2009 |  2012 |  2013 |  2014 | 
CLOSURE
Cork

WINEMAKER
Stuart Bourne
GRAPE VARIETY
Cabernet Sauvignon
GROWING REGION
Bethany, Barossa Valley
% ALCOHOL
14.5%
RESIDUAL SUGAR
2.00g/l
ACIDITY
7.50g/L
pH
3.46
MATURATION
French oak barriques & hogsheads

 

 

The Chateau Cab Sav
Sold Out
Tasting Notes

‘The Château’ Cabernet Sauvignon displays deep, rich purple and red hues. The bouquet has lifted aromas of blackcurrant, redcurrant and spice on the velvety smooth palate with hints of cedar and mint. The complex structure and powerful finish lingers on the palate giving the wine great length.

Winemaking

The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 7 days on skins at 22 - 28° C. The skins were gently pressed in the JLB Vaslin Bucher press giving a soft tannin structure to the wine.
Finally the wine was left on its lees to give texture and mid–palate weight along with 24 months barrel maturation in a combination of new and seasoned French oak barriques(225l) and hogsheads (300l). 

Reviews
92 Points

Score: 92 Points
Review by: James Halliday, Australian Wine Companion 2014
The grapes come from Chateau Tanunda's Bethany vineyard, planted in '60, and were open-fermented and basket-pressed; the wine spent two years in new and used French oak. The colour is excellent, and the wine is absolutely flooded with sweet cassis, redcurrant and plum fruit; just needs a little more emphasis on the finish.

 

Currently not available for purchase.
Other Vintages
2007 |  2008 |  2009 |  2012 |  2013 |  2014 | 
CLOSURE
Cork

WINEMAKER
Stuart Bourne
GRAPE VARIETY
Cabernet Sauvignon
GROWING REGION
Bethany, Barossa Valley
% ALCOHOL
14.5%
RESIDUAL SUGAR
2.00g/l
ACIDITY
7.50g/L
pH
3.46
MATURATION
French oak barriques & hogsheads

 

 

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The Chateau Cab Sav