The cabernets from the slightly cooler Langhorne Creek region provide some of the best current drinking. Soft and supple with a firm sine to carry and support. Dark chocolate, a little mint and a blackcurrant richness. It’s a mighty good value red wine.
-Ray Jordan - Wine Pilot
This is splendidly fruited and inviting on the nose with blackcurrant, floral, thyme and roasted hazelnut characters. The palate displays excellent weight and persistency, well supported by fine texture and polished tannins, leading to a lengthy harmonious finish.
- Sam Kim - Wine orbit
Our Cabernet begins by inviting you in with its deep ruby colour. Aromas of freshly crushed berries stand out, supported by cinnamon and fennel. An ample palate of bright fruit is complimented by solid tannins with a fine, long finish.
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.
Except for the January 24 heat spike that affected every growing region, Langhorne Creek stayed reasonably cool with average temperatures nearly 10 degrees below Barossa and McLaren Vale. Despite all the usual fears it was a trouble-free and high-quality harvest. This why the quality and consistency of Langhorne Creek is gaining acknowledgement around the world.