Grape Varietals: 97% Cabernet Sauvignon, 3% Petit Verdot
Growing Region: Barossa Valley, Australia
Chief Winemaker: Reid Bosward

I have a vivid memory of when I last visited the Kaesler vineyards - which cover some 92 hectares in the Barossa Valley, that the majority of the fruit for their wines is grown on some of the world’s oldest vines dating back to, 1893, 1899, 1930 and the 1960’s. Though the fruit for this Cabernet Sauvignon is sourced from their Matthew’s Block vineyard, planted in 1985. The team work extremely hard in the vineyards caring for these fragile old vines, with hand pruning, crop thinning where appropriate to reduce yields and maximise flavour.

 

Each of the hand-picked parcels were fermented, aged and kept separate until the final blending. The 2009 Cabernet Sauvignon was fermented in stainless steel then pressed and transferred to 20% new French oak. The wine developed in oak for 3 months and was then racked and returned for a further 17 months of conditioning in oak barrel and the wine was neither fined nor filtered. A small injection of co-fermented Petit Verdot has giving the wine a unique twist to the finish.
In the glass the wine is the deepest red. On the nose, due to a slightly longer oak conditioning has imparted a sweet cigar box aroma, with subtle spices and earthy notes. On the palate the wine is packed with dark plums, blueberries combined with some of those earthy notes, integrated tannins and a solid oak structure giving the wine a long and firm finish. Decant for 45 minutes and serve at 17-18°C.


Intense and lingering Cabernet characters.

CELLARING POTENTIAL:
Drinking perfectly well this season; and will age well from another 5-6 years.
 
SUGGESTED FOOD MATCHES:
Perfect wine pairing with well seasoned prime meats, roast beef, BBQ sausages and hard cheeses, enjoy.