Access two bottles apiece of St Hugo Cabernet 2016, 2013, and museum release 2010 in this collectable six-pack. Langton’s Classified ‘Excellent’, St Hugo has been made under several mastheads since its inaugural release in 1983 – Orlando, Gramp & Sons, Jacob’s Creek. But, to its legions of devotees, it is forever simply, beautifully, St Hugo. A storied history, a lifetime of renown and a time-honoured tradition.
St Hugo sits comfortably among those Coonawarra icons known for their ability to age gracefully. It’s reputation for cellarability is thanks to exquisite intensity and balance. Borne of that striking terra rossa soil, its many vintages are known for a refined palate of blackcurrant, dark chocolate and sage. A Bordeaux blend matured in largely new French and American oak, it at once typifies Coonawarra, yet stands in a league of its own.
In this pack, you will receive two bottles each of the following wines:
St Hugo Cabernet Sauvignon, Coonawarra 2016
St Hugo Cabernet Sauvignon, Coonawarra 2013
Jacob’s Creek St. Hugo Cabernet Sauvignon (2002 to 2011), Coonawarra 2010
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
Deep red/purple colour and a rich blackberry and chocolate bouquet, tinged with rose petals: very cabernet, very Coonawarra, and very appealing. Hints of dried herbs. It’s full-bodied and elegantly structured, the tannins persuasive but supple. Oak is subtly played. The classic elegance of the region is on display.
95 points, The Real Review (August 2020)
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)
The old stalwart. Wow, aside from peppermint tea, I’ve not smelt anything that smells so much like peppermint tea. Post tea time, you’re into blackcurrant, dark chocolate and some tobacco, and oak. Medium-bodied, supple tannin, luxurious sweet dark fruit flavour and chocolate, balanced acidity, and a good long finish with grainy tannin running along as it goes. It’s tastes good, and feels good, but gee that peppermint is so overt. Kind of hard to rate really.
93 points, The Wine Front (August 2020)
Matured for 22 months in 55% new French oak and 7% new American oak, the balance used French and American. While the oak is still in the front row of the flavour theatre, it leaves room for the cabernet to join in, and they then try largely successfully to repulse the overtures of the tannins. It's too early to be sure, but this could surprise with age.
94 points, Wine Companion (August 2017)
Plenty of slightly gluey nougat oak over peppermint chocolate, menthol and blackberry. Kind of has the smell of a freshly opened pack of Alpine ciggies, which I very much used to enjoy a sniff of every now and then. Medium to full bodied, cool mentholated black fruit flavours, plush powdery almost chocolaty tannin, pleasant spiciness and a long savoury finish trailing with drying tannin and vanilla perfume. It’s kind of old fashioned, though perhaps not in a bad way. Comforting, you might say.
92 points, The Wine Front (April 2016)
Deep red/purple colour: bright and youthful. Rich, ripe blackberry fruit aromas, very cabernet, with intensity and density, tannin aplenty and a degree of chew. The extract is extra good. A bright young thing which needs cellaring.
92 points, The Real Review (April 2016)
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, rich, red colour with tinges of purple and brick-red. The bouquet is black-fruited and quite minty, the palate likewise intense and bright, bold and upright, with a bit of firmness which seems linked to the peppermint note. The aftertaste is gently chewy. It would work best with hearty braised-meat dishes.
92 points, The Real Review (August 2020)
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.