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CABERNET SAUVIGNON VERTICAL – 2014, 2015, 2016 – 12 Bottle Case

RRP: $196.00

Heartland creates smooth wines from our vineyards in the cool climate growing region of Langhorne Creek. This is one of Australia’s most ideal climates for growing Cabernet Sauvignon and has the oldest recorded Cabernet vines in the world. 12 bottles pack includes 4 bottles of each of the 2014, 2015, and 2016 vintages. A great opportunity to try 3 vintages of the same wine.

Reviews

2016 Vintage: This was a solid and relatively cool vintage for Cabernet in Langhorne Creek and this wine expresses the year beautifully. The upfront plum and currant fruit are there, but the oh-so-Aussie aromas of fresh eucalyptus and bay leaf are just as prominent, backed by mocha and vanilla-tinged oak and dusty, savory tannins that support rather an overpower. A full-bodied yet restrained wine. 90 points Reviewed by Christina Pickard 06/2019
-Wine Enthusiast
2015 Vintage: It's fresh enough with dabs of cassis, choc-mint and aniseed. Fuller-bodied but not hefty, tannins lend some weight and all up, solid drinking. 90 points Reviewed by Jane Faulkner 08/2019
-The Wine Companion
2014 Vintage: If you're on the hunt for a Cabernet for around $20, you won't be disappointed by this Heartland release. Chocolate, peppermint, blackberry, cassis all play their part. A touch of roast beef chimes in late, as does a dash of clove. It's dense but there's an energy about it too. A rush of blackberry charges on a tight, dry and chalky like finish. I dig it. Drink now to 2024. 03/2018
-QWine Reviews

Tasting Notes

Cabernet Sauvignon from Langhorne Creek is one of the best kept secrets in South Australia. Heartland Cabernet Sauvignon has gone from strength to strength. This is a great opportunity to sample three consecutive vintages of Heartland's Cabernet Sauvignon. The case Includes 4 bottles from each of the 2014, 2015, and 2016 vintages. Look for black currant, mint and a touch of eucalyptus.

Vinification

The fruit was crushed into 8 tonne open fermenters, left on skins to cold macerate for three days prior to fermentation. Fermentation occurred at or under 23°C (with a Rhône isolate yeast). This helped to extract the skin tannin while maintaining aromatics. The wine underwent its malolactic transformation in oak, was then racked and returned to French and American oak for a 12-month maturation.

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