Angove McLaren Vale Cabernet Sauvignon 2018 (Australia)

Angove McLaren Vale Cabernet Sauvignon 2018 (Australia)French oak Blackcurrant & mint Sandalwood Soft tannins "Wonderfully ripe and inviting, the wine shows blackcurrant, sweet cherry, vanillin oak and warm spice aromas with a hint of dried herb complexity. It's beautifully expressed on the palate with fabulous fruit power as well as silky texture and supple tannins, offering terrific drinking. At its best: now to 2028" Sam Kim, Wine Orbit, Sep 2020 "With its dark red purple colour, this is a powerful,

• French oak
• Blackcurrant & mint
• Sandalwood
• Soft tannins

"Wonderfully ripe and inviting, the wine shows blackcurrant, sweet cherry, vanillin oak and warm spice aromas with a hint of dried herb complexity. It's beautifully expressed on the palate with fabulous fruit power as well as silky texture and supple tannins, offering terrific drinking. At its best: now to 2028" Sam Kim, Wine Orbit, Sep 2020

"With its dark red/purple colour, this is a powerful, assertive wine with lashings of tannin, and its body and structure are well beyond what we usually get for $22. The boutique is ripe and attractively varietal, with classic violet, blueberry, mulberry and oasis aromas. It's intense and powerful, rich and brigh, with freshness, poise and persistence. It needs food if broached now. An excellent view of concentration and cellaring potential. The price is hard to believe" Huon Hooke, Real Review, Aug 2020

"Bold and dark fruited with a core of black currant and roasted plums, a dark fruit compote layer and toasty wood spices of clove then vanilla. A layer of violet and iron complete the bouquet. On the palate - dry and full-bodied with dark spices, a core of fruit layered between flavours of tobacco and toasty barrel flavours, moderate tannins and medium acidity - this is an easy wine to enjoy on its own or with food. Balanced and well made with best drinking from today and through 2026" Cameron Douglas, Master Sommelier, Sep 2020

Cabernet Sauvignon in 2018 shows purity and power with deep blue black colour with vibrant purple hues. Blackcurrant and mint aromas with a hint of sandalwood. Blackcurrant juice is apparent on the palate. Soft full tannins fill the mouth, and an aftertaste of mint and French oak underline the lengthy finish.

Sourced from three vineyards across McLaren Vale this wine truly gives the essence of how good Cabernet Sauvignon can be in this region when grown on carefully selected sites. 22 kilometres to the south of their Cellar Door on Chalk Hill Road in the loam and slate encrusted Sellicks Hill overlooking Gulf St Vincent sits their primary Cabernet vineyard which provides fantastic depth and structure. Heading back towards McLaren Vale just to the north of the township of Willunga sits their second vineyard. This cooler, south facing slope has loam over chalk and provides richness and finesse and finally their vineyard in Blewitt Springs in the north of the region is planted in sandy soils and gives elegance and length.

Average Winter rainfall and a dry Spring checked initial vine growth and reduced disease pressure in the vineyard. Budburst and flowering occurred in line with the long term average in mid-September. Thankfully, stable dry conditions occurred at flowering resulting in excellent fruit set. The dry, stable conditions continued throughout Summer with rainfall being up to 80% lower than averages. January experienced 14 consecutive days over 30ºC but thankfully nothing over 40ºC. With access to both recycled and artesian water and were able to develop the vines carefully with controlled irrigation. February was generally cool and mild and grapes were harvested in pristine condition. Wines from this vintage are lively, aromatic and vibrant with delicious dark berry flavours and spice, finishing with resounding length and delicacy.

These distinctly different vineyards are kept separate right through the winemaking process. Cabernet Sauvignon has small berries and thick skins so care needs to be taken to avoid extracting too much tannin. The bunches are gently destemmed allowing a large percentage of whole, unbroken berries to be present. Cold soaking at 10ºC releases soft tannins and colour prior to inoculation with a specially selected yeast strain that steadily warms the ferment to 25ºC where it is held until dry. A gentle basket pressing preceded maturation in new and seasoned French oak for 12 months. The final blend was selected from only the best barrels just prior to bottling.