Thorn-Clarke Sandpiper Cabernet Sauvignon 2019 (Australia)

Thorn-Clarke Sandpiper Cabernet Sauvignon 2019 (Australia)"It's attractively ripe and inviting on the nose showing dark plum, cassis, dried herb and roast meat notes, leading to a flavoursome palate offering ripe fruit flavours backed by fine polished tannins. Well balanced and splendidly appealing. At its best: now to 2026" Sam Kim, Wine Orbit, Apr 2022 Deep red in colour with vibrant purple hues. The nose is plentiful with classic Cabernet characters of blackcurrant, plums and a hint of tomato leaf. The

"It's attractively ripe and inviting on the nose showing dark plum, cassis, dried herb and roast meat notes, leading to a flavoursome palate offering ripe fruit flavours backed by fine polished tannins. Well balanced and splendidly appealing. At its best: now to 2026" Sam Kim, Wine Orbit, Apr 2022

Deep red in colour with vibrant purple hues. The nose is plentiful with classic Cabernet characters of blackcurrant, plums and a hint of tomato leaf. The palate is driven by blackberry, satsuma plums and anise. The tannins are fine yet firm and there is a powerful fruit density. All together this creates a wine with great drive and length.

The 2019 vintage in the Barossa can be summed up with two key points; low yields and high quality. Winter in 2018 was extremely dry and with high winds, frost and rain at flowering the Thorn-Clarke vineyards had a lot to contend with. As a result the vines had a very small amount of bunches and small amount of berries per bunch. Low yield though lead to concentration of varietal characters in the bunches and the berries produced this year were intense in fragrance, flavour and colour. Best of all they have an amazing balance. Truly 2019 will sit alongside the greatest vintages the Barossa has seen this century.

Harvest was carried out overnight when the temperatures are at their coolest to assist in retaining fruit purity. They were then destemmed in preparation for fermentation. Fermentation was carried out in our potter fermenters with temperature held between 22-24 degrees. Pump overs occurred twice daily for 7 days before being pressed off. Complete malolactic fermentation was completed before maturation. The wine spent 18 months in a combination of stainless steel tanks and 10 year old hogshead barrels before bottling.

The Sandpiper range is named after the migratory bird which visits the Thorn-Clarke vineyards annually from the northern hemisphere - something of a reminder of the tenacity and commitment which is required for long term viticulture.

Food Pairing: Enjoy this rich fruity drop with wild duck or venison dishes.