Viticulture 

The ‘P&R’ Cabernet Sauvignon vineyard sits on the Eastern range of the Clare Valley. Located just below the crest of the Western slope, the Cabernet vines enjoy the long setting sunlight hours. The dry grown vines have deep roots through the rich red soils and into the cracking slate that lines beneath. This combination of factors is ideal for cooler climate Cabernet Sauvignon, with slow ripening conditions with long soft sun light hours, the fruit is able to remain on the vine and fully develop its rich flavour profile while retaining its classical cooler climate varietal nature. The exposure and micro-climate this vineyard finds itself in also provides the perfect low disease pressure environment, allowing a minimal interference approach with only a single sulphur spray being applied during the fruiting season. 

The 2022 harvest was an idyllic year, reminiscent of seasonal conditions found more commonly over a decade ago and is already be herald but winemaker and critics as potentially on of the best for a decade. With plenty of rain through the growing season, the weather cleared in time for flowering allowing for a balanced fruit set. Late frosts fell in valley in October, but due to the nature of the higher altitude and slop of the vineyard, this Cabernet block enjoyed the cooler temperatures without suffering any burn. The cool growing condition carried on into a cooler summer – with evening temperature well below previous years – an ideal condition for slow ripening fruit to develop their full varietal flavour. On the 4th of April, the vineyard team harvested the ripe Cabernet. Loaded into gondolas, the grapes were taken straight to the waiting winery where they were processed that afternoon.  

Specifics 
Location – Hill River, Clare Valley; South Australia      

Elevation – 497 metres to 550 metres
Average Vine Age – 23 years     

Soil – Dark red soil over sub-surface slate     

Dry Grown

 Winemaking 

Picked in the morning, the bunches delivered to the winery around midday. The bunches were inspected and de-stemmed. The grapes were placed into a small, open top, stainless steel fermenter where they were covered with inert gas and chilled. Once chilled, the gapes were gently hand plunged to break the berries. The juice and grapes were covered and allowed to cold soak for 4 days, intensifying the flavour from the grape skins into the juice. After this time, the dark red juice was allowed to warm naturally and fermentation allow to initiate. Once the grape skins had been lifted by the fermentation, the cap was managed initially with hand plunging. Once the cap had truly been formed, oxidative pump overs would occur twice or three times a day to keep the cap wet, draw out the flavour and texture of the grape and manage the ferment’s temperature. After 16 days, the fermentation naturally finished and cap was permitted to sink back into the wine. The wine was then drained to a stainless-steel static tank and the grape skins were dug out into a basket press. The juice from the pressed skins was returned to the drained wine, enriching its structure with natural tannin. The wine was settled in tank for a week and then transferred from its heavy lees and placed within a combination of French and Hungarian Hogshead barrels (300 Ltr). In these barrels the wine was allowed to mature for 12 months. Over this time the wine clarified with gravity, and the clean wine was separated from its fine lees. The barrels were blended back together before being course filtered and going to bottle.  

Technical 

Alcohol – 13.0%          

Residual Sugar – 0.0 g/L                

Acidity – 6.2 g/L 
Matured in French & Hungarian Oak for 12 months (8% first fill)      

Bottled 23rd August 2023 

Sensory 

In the glass, the wine is a deep and dark red with a crimson and purple hue. 

Rich aromas leap from the glass as soon as the wine is poured. Black current and boysenberry aromas underpinned by vanilla bean pod, tomato leaf and varietal bramble bush notes.

The aromas are complimented by the flavours. Sweet dark berries fill the palate before melting away to flavours of dried herbs, powered cocoa earthiness and smoked savoury / leathery note. As the wine dissipates from the palate the fine tannins bring forth a hint of fine oak.  The finish is long and persistent, finely carried by flavour as well a soft, enduring tannin – building a medium bodies wine that fully fills the palate.  The crisp acidity that drives the length of the wine is reminiscent of the slate that underlies the vineyard. The medium bodied wine is soft and flows seamlessly across the palate. The soft powdery tannin of the Cabernet re-emerges and integrates seamlessly with the oak which leaves the palate fresh.  

This Cabernet Sauvignon is a true expression of a full yet finely balanced wine – bringing the finest elements of the classic styles into the modern bright world of Australian Cabernet.  

Serving 

This wine should be served at cellar temperature, slightly chilled below room temperature - allowed to warm in the drinker’s glass. This will allow the wine to truly blossom and provided the drinker the full experience of the variety and its evolution over the course of a bottle. This wine has been crafted by the winemaker in the mind of serving while it is young and fresh- however, with the ideal growing season and the wines bright intensity and finely balanced tannin, this wine will mature well into the future. 

Tasted by Pete & Tom
Tasted on 28nd August 2023

TOPE – Wine for today, tonight and tomorrow.