RRP: $37.00

The mate to our flagship Directors’ Cut Shiraz, Directors’ Cut Cabernet is made from the best fruit from each vintage. As with films, the director’s cut is regarded as the definitive version – no compromises.


94 POINTS || Director's Cut Cabernet Sauvignon 2018 - Another superb Langhorne Creek red, this is all class. Old vine Cabernet is harvested at night in order not to lose any freshness. Initial skin contact and seven days cool ferment on the same yeasts as used for the Shiraz. The wine is hand-plunged three times daily. Maturation then occurs in oak hogsheads, 75% new, for 14 months. Ben Glaetzer has been quoted as suggesting that this might be the finest vintage he has experienced from the region. It shows. Opaque red in colour, this has notes of dried herbs, leather and animal skins with tobacco leaf, blackberries and cloves. Seamless, juicy and concentrated, it is finely balanced with satiny tannins. Gorgeous on the palate. This is fabulous stuff now but has many years ahead of it, if you prefer hiding some away in the cellar.
-Ken Gargett - Wine Pilot
94 POINTS || Ripe cabernet aromas from the outset. A full-bodied and chocolate-rich palate, fleshy and grapey as well. There's a blueberry and licorice pop to the mid palate as the wine opens with a little time in a decanter. Will gather more interest in its expression over the next 5 years.
-Tony Love - Halliday Wine Companion

Tasting Notes

The 2018 vintage of Directors’ Cut Cabernet Sauvignon showcases Langhorne Creek’s spice infused grandeur. The old vines are guided by Ben Glaetzer and matured in the finest oak. Look for layers of dark fruit that build in the glass with ever sip. This is complimented by black spice, olive tapenade and dried herbs and offset with chalky tannins and a rock-solid structure.


Only the finest Cabernet vineyards in Langhorne Creek contribute to Directors’ Cut. The old vine fruit is the cornerstone of this wine’s character. The fruit was harvested at night to retain freshness. Initial skin contact was followed by 7 days of cool fermentation with our Rhône isolate yeast and hand-plunging three times daily. Maturation then occurred in 60% new oak hogsheads for approximately 12 months.


Steady winter rainfall and multiple flood events gave us a good storage of moisture and healthy vines leading into the growing season. Higher than average summer temperatures have offered up robust fruit characters and an intense ripeness that shouts from every glass.