You’ll get ten bottles of the St Hugo Coonawarra Cabernet Sauvignon 2016 vintage, you’ll get two bottles of museum release St Hugo Coonawarra Cabernet Sauvignon 2010 vintage.
Langton’s Classified Excellent, the St Hugo has a well-earned reputation for ageing superbly. Borne of the iron-rich prized terra rossa soils of the Coonawarra, it shows refined blackcurrant, dark chocolate and sage aromas. With age comes maturity and St Hugo revels in it.
In 1847, a Bavarian by the name Johann Gramp left Adelaide to be the first to plant a vineyard in a place known as Jacob’s Creek. His eldest son, Gustav, upon marrying in 1874, received 44 acres called Orlando. In 1912, a new company G. Gramp & Sons was established later to be managed by Johann’s grandson, Hugo Gramp.
In 1983, Hugo’s legacy was honoured with the St Hugo Coonawarra Cabernet Sauvignon. In the near four decades of this wine, it has been released under the mastheads of Orlando, Jacob’s Creek or simply Gramp & Sons. but always, always St Hugo.
"Fruit, oak and tannin all in abundance here, and still sorting themselves out. The other player of course is the regional influence, with the choc-mint accent to the rich, ripe, varietal blackcurrant aromas and flavours unmistakable. The oak is pronounced, and the wine will be better as it's absorbed, likewise the tannin which is a little too intrusive. One for the cellar."
94 points, Wine Companion (February 2019)
Limestone Coast Wine Show 2019
Trophy - Best Wine of Show
Trophy - Best Red of Show
Trophy - Best Cabernet Sauvignon
Gold + 96 points - Class 30: Cabernet Sauvignon
"The wine spent 24 months in a mix of new and 1-year-old oak, predominantly French, and a small portion of American, continuing the pattern of recent vintages. The hue reflects the exceptional vintage, the bouquet and palate with a powerful, concentrated and ripe mix of cassis and redcurrant fruits; the oak and tannin management neatly wraps up a juicy mouthfeel of flavours."
94 points, Wine Companion (September 2013)
"A classic example of St Hugo Cabernet Sauvignon and indeed of Coonawarra cabernet.
Medium-bodied. Claret-esque. Doesn’t hit you between the eyes with its impressiveness and yet it delivers an essential experience of Coonawarra cabernet. It tastes of mint/eucalypt, blackcurrant, bay leaves and integrated chocolatey oak. It’s seamless, clean, juicily acidic and perfectly well balanced. Nothing pokes out. It’s not a wine to go ga-ga over but it’s a wine to feel confident about. Tannin builds gradually. Pretty much exactly what you’d hope for from a St Hugo."
93+ points, The Wine Front (September 2013)
"Deep red/purple colour. Mint and eucalyptus tinged bouquet, also licorice and black olive. The taste is appealing in flavour, and it has some grip and textural charm. The acidity is fresh and zingy on the palate and finish. Good wine and will age well."
92 points, The Real Review (September 2013)
CoonawarraThe first vines were planted in Coonawarra by John Riddoch in 1890, however it was not until the renewed interest in table wine production in the 1950's that Coonawarra was brought into the limelight. Located almost 380 km southeast of Adelaide, Coonawarra is today one of the most famous red wine regions in Australia. Its weathered limestone terra rossa soils, avaibility of water and relatively cool maritime climate make it a unique viticultural region. Extremely flat and unprotected, Coonawarra is exposed both to the swinging influences of the cool Great Southern Ocean and hot, dry northerly winds. Spring frosts also pose a major threat with the potential to wipe out entire crops. Mechanical harvesting is widely employed in the region although smaller producers prefer to tend their vines by hand. Coonawarra is best known for classically-styled Cabernet Sauvignon, although in good years, Shiraz from the region is also very compelling.