This Agincourt shows classic Cabernet notes of cassis and dark fruits and berries, along with a characteristic leafy herbaceousness. The Malbec gives the wine a plummy, dark cherry roundness and, of course, more tannin.
The fruit for this Cabernet Malbec was sourced from Yarra Yering’s Agincourt block in the most easterly and sheltered part of their vineyard–Cabernet Sauvignon planted in 1995 and Malbec planted in 1990.
Hand-picked, crushed and destemmed into open-top fermenters. The cap is managed twice daily with extra time on skins that softens the tannins. Basket pressed prior to MLF (malolactic fermentation) in seasoned French (Bordeaux) barrels and allowed to mature for 18 months.
An 80/20% blend, crushed and destemmed, open-fermented, hand-plunged twice daily, the Cabernet with extended post-ferment maceration, matured in 2yo Bordeaux barrels for 18 months. As with all the red wines in the Yarra Yering range, has excellent colour, deep in the centre, vivid on the rim. In other respects it strikes out on its own, highly aromatic and tightly strung, with savoury, spicy notes. The tannins are supple and pliable, so it greets the taster with an elegant bow, the finish a flourish of juicy essence.
96 points, Wine Companion, August 2018
Deep red colour with a touch of purple, and stylish oak embellishment is apparent on the nose. Intense violets, blueberry and red fruits, which translate through to the palate. The wine is beautifully balanced, intense and vital, with tremendous energy and extension of finish. A superb wine with a big future. This one shows its oak more than the Dry Red No 1.
96 points, Real Review, May 2018
The purity of fruit really takes your breath away with notes of sheer currants. They’re quickly joined by darker plums, creme de cassis, quartz, baking spices, blueberries, bark, pine needles, cinnamon, leather, tobacco and underbrush. The palate sports a very impressive balance of bright blue fruits and darker plummy flavours. There is also a seriously structured, firm tannin backbone that intertwines with the seemingly ever-present acidity. A long, persistent finish.
95 points, jamessuckling.com, August 2018.
Yarra ValleyThe Yarra Valley was first planted by the Ryrie brothers who explored a way through the Snowy Mountains to the Yarra Valley, planting grapes in 1838 just three years after the foundation of Melbourne. A wine industry (developed by Swiss Settlers particularly Hubert de Castella and Baron Guillaume de Pury in the 1850s) thrived during the gold rush era and heyday of the 19th century. However, the end of the gold rush brought the wine industry into decline and it was not until the 1970’s that the modern wine industry started up again. The region is probably Australia’s best-known cool-climate area, yet it is really a patchwork of meso-climates. This varied topography creates an incredible set of variables. Vineyards are planted on elevations of 50 to 400m on varying aspects and management programmes. The more exposed sites are subject to severe spring frosts and winds. Overall, the area experiences a relatively high rainfall pattern and is known for its temperature extremes during ripening. Site selection is crucial, with the best vineyards often located where the original vines were once planted, generally on sandy clay loams and gravels. The Yarra Valley is well known for high quality Chardonnay, Pinot Noir and Cabernet Blends with Shiraz increasingly garnering attention. Sparkling wine production is also extremely important, with many of Australia’s finest examples produced in the region.