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2019 Gold Seam Cabernet Sauvignon

Estate Grown | Single Vineyard | Open Top Fermented | Basket Pressed

The 2019 Gold Seam Cabernet Sauvignon is sourced from a 2.3 acre single vineyard on the southern slope of the Moppa Hill.  It has an altitude of 335m and is planted on ancient iron rich sandy soil with shale fragments and quartz stone throughout over friable orange clay.  Sustainable vineyard practices are used with a real care for the soil and surrounding natural environment.  Naturally a very low yielding dry grown vineyard and produces wine with varietal character and impeccable balance & structure.

One of the lowest yielding vintages on record with a mere 460kg per acre.  The fruit was picked on the 2nd of March, 100% de-stemmed and whole berry into a small open top fermenter.  The ferment punch downed twice per day with an occasional rack and return.  After 12 days on skins the wine was drained to barrel, the skins hand-dug to the basket press.  And matured with minimal racking until being bottled unfined and unfiltered.

Show Tasting Notes

Appearance:  Medium ruby core with red-crimson rim.

Aroma: A warm vintage welcome with primary fruits of blackberry, blackcurrants and wild cherry.  Layers of aromas after the primary fruits; dried herbs, semi-dried rose petals and tobacco leaf.  Finishes with some earthy notes, rhubarb and liquorice.

Palate:  Generous ripe black fruits, mainly blackcurrants and ripe cherries at this wine’s core.  Joined by hints of spice, aniseed and dark chocolate alongside subtle cedar and vanilla oak flavour.  All coming together with grace, impeccable balance, while supported with sinewy tannins for a long lingering Cabernet finish.

Region:  100% Barossa Valley

Sub Region:  100% Moppa Hill

Bottled:  Unfined and unfiltered on 16th December 2020

Production:  81 dozen

pH:  3.60

Total Acid:  5.9 g/L

Alcohol:  14.5%

Maturation: 20 months in 30% new French & 70% seasoned French oak barriques.

Cellar Potential:  15 years with careful cellaring.

Winemaker:  Shawn Kalleske

Last tasted:  10/10/2023


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