50 Year Old Vines Cabernet Sauvignon 2022

This excellent Cabernet is made along similar lines to the Shiraz. It was a vintage that has suited Cabernet in the Barossa, creating seamless elegance with distinct varietal characters. Spicy leafy notes on the nose with a plush velvety palate structure, created by the generous fruit and ample tannin and fine oak support. Drink by 2025-2040

It is a gorgeous rendition of the variety, showing cassis, fennel, tobacco, violet, and cedar characters on the nose. The concentrated palate delivers terrific weight and persistence, splendidly framed by refined texture and beautifully infused tannins, making it sturdy yet supple and harmonious with a sustained, satisfying finish. At its best: now to 2040.

The grapes are destemmed but not crushed, before spending a week on skins. Eventually, the wine spends a further year and a half maturing in a mix of new and older French barriques. Under cork, this is dark blood red, both toasty and earthy. There are aromas moving through crushed herbs, cranberries, mulberries, bay leaves, soy, cloves and beef stock, along with a touch of licorice. There is real intensity here, and the structure is seamless, quite dense, and with sleek tannins. The palate sees more of a reliance on black fruits and a note, in the most positive way, of axle grease. Serious length, this will drink beautifully for the next ten to twelve years.Drink by: 2025-2037

Cabernet sauvignon sourced from Fiedlers View vineyard in Bethany, matured in 100% French oak (20% new). Blackberry, black cherry and blackcurrant fruits with hints of baking spice, dried herbs, tobacco, cedar, oak-derived wood spice, licorice and earth. Full bodied, with tangy plum-skin acidity and a powdery tannin architecture on the medium-length finish. 2025-2040

Deep red with a good tint of purple and slighty jammy ripeness in its aromas of squishy berries. the palate diffuse and broad, and falling a bit short, with some vegetable flavours coming through. The tannins are grippy and very drying on the finish. Needs time and/or protein. 2026-2037