The 2019 Cabernet is very traditional in style, with black olive and savoury notes dominating. It is intensely perfumed with violets and spice, with cassis and bright red berry fruits. A perfect accompaniment to roast lamb backstrap.
Ready for immediate enjoyment, but will age beautifully in the correct environment over the next 10 years.
The Cabernet Sauvignon was harvested from the Peter Teakle Estate vineyard late in March 2019. The summer of 2019 was very dry, leading to very low yielding vineyards and very small berries. The result is intensely flavoured fruit, which translates into the finished wine. The fruit was hand picked in the early morning and then transported in refrigerated storage to O’Leary Walker in the Clare Valley. The fruit was crushed and destemmed into open fermenters, and inoculate with a Bordeaux Wine yeast. Gentle plunging and pump-overs occurred twice daily for 12 days during alcoholic fermentation, and post fermentation skin contact carried out for another 10 days. Careful cap management during fermentation was implemented to preserve colour and flavour. The Wine was then pressed into 70% new French oak barrels and remainder 2-3 year old French old barrels. The wine was racked twice during maturation, before being lightly filtered and bottled in November 2021.
Situated on the Teakle property in Port Lincoln, 2 kilometres from the foreshore, with 150 meters elevation. The soils are a rich combination of sandy loam topsoil overlying a friable red-brown clay loam subsoil. The moderately warm summer temperatures and maritime breeze allow perfect ripening conditions in the vineyard. The long sunshine hour days encourage even ripening of the grapes, while the gentle breeze helps cool the bunches, retaining the beautiful natural acidity.