The 2018 Cabernet is intensely varietal with olive leaf, spice and eucalyptus aromas. The palate is rich and dense with black fruits and lovely cigar box tannins on the finish. A perfect accompaniment to roast lamb backstrap. This wine, is ready to drink but will gain complexity with medium term ageing to 10 years.
The Cabernet Sauvignon was harvested from the Peter Teakle Estate vineyard late in March 2018. 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 inoculated with a Bordeaux Wine yeast. Gentle plunging and pump-overs occurred twice daily for 10 days during alcoholic fermentation, and post fermentation skin contact carried out for another 14 days. The wine was then pressed into 75% new French oak barrels and remainder 2 year old French old barrels. The wine was racked twice during maturation, before being lightly filtered and bottled in April 2020.
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.