Penfolds Koonunga Hill Cabernet Sauvignon 2015

Named after one of Penfolds Barossa Valley vineyards, Koonunga Hill is a reflection of the Penfolds winemaking style and philosophy - offering richness, balance and lasting quality. Since the first vintage in 1976, this introductory wine to Penfolds has received widespread acclaim and steadily built a reputation for over delivering on value, quality and consistency.

The Colonial Estate Etranger Barossa Valley Cabernet Sauvignon 2016

Grapes were specifically sourced from the area around our favourite sub region of the Barossa – Greenock. Its hard country with the shallow grey sandy soil over red clay producing small bunches of intense, non-herbaceous Cabernet Sauvignon. Cropping levels were low and much of the older vineyards were hand picked and selected by vigneron and winemaker especially for the high fruit intensity of the individual grapes. We use extreme cold maceration to extract as much natural fruit flavour as possible and use open top fermenters and hand plunge keeping our old world winemaking philosophy front of mind during the entire process to ensure only the finest wine is aged in barrel for 12 months prior to final blending and minimal filtration.

Amakira Langhorne Creek Cabernet Sauvignon 2016

The Cabernet fruit from a Single Vineyard was crushed immediately after delivery to the winery. The skin and juice mix is allowed to warm naturally over several days after which it begins fermentation. Fermentation is held cool which helps to retain bright primary fruit characters in the wine. Following ferment, the wines are carefully pressed, separating them from the skins. The wine is then run down to oak barrels for 12 months for maturation, before being blended, and then bottled.Deep red with slight purple hue. Strong regional characters of dark berry fruits with hints of dried herbs and sweet spice aromas. A full bodied wine with vibrant sweet fruit flavours of blackcurrant and dark berries combined with hints of chocolate, cassis and vanilla. The rich and elegant palate structure of cassis fruit is matched with its fine savoury tannins.

Evil Incarnate Cabernet Sauvignon 2016

Select parcels of fruit were selected due to their intense fruit flavour and then were picked, transported to winery, crushed immediately. The skin and juice mix is allowed to warm naturally over several days after which it begins fermentation. Fermentation is held cool which helps to retain bright primary fruit characters in the wine. Following ferment, the wines are carefully pressed, separating them from the skins. The wine is then run down to oak barrels for maturation, before being blended, filtered and then finally bottled.

Limb Single Vineyard Coonawarra Cabernet Sauvignon 2016

The grapes used for this wine were sourced from one of my favourite vineyard blocks which I have hand crafted wines off in the past and I expectantly was given access to this vintage. Picking started when I felt the colour and Baume levels were at an optimum then the grapes were gently crushed and fermented in my small capacity open top fermenters for 7 days with hand plunging twice daily. The wine was then pressed and drained off into old French and American barriques for 12 months prior to bottling just 500 dozen. This wine encapsulates Coonawarra Cabernet Sauvignon the way it should be, an honest reflection of the vineyard where it was grown.