The fruit for our latest Confidential offer has been handpicked from old Barossa Valley Cabernet Sauvignon vines. The producer has taken a hands-off approach in making this wine initially and then framed it for 14 months in 30% new French Oak.
Master of Wine Ned Goodwin, writing for the Wine Companion, has cited this wine as an example of good Barossa Valley Cabernet, a quiet King of the valley (there’s a clue) and a regional varietal wine so often overlooked in favour of Shiraz and Grenache. He goes on to call out the richness, the density and the tannins, too often misjudged but here excellently and expertly fashioned into a framework around which this Cabernet is built.
Colonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many over 100 years old. Although most famous for Shiraz, the Barossa can also produce fragrant and deliciously fruity Grenache blends and beautifully rich, chocolatey Cabernet Sauvignons.