The grapes were hand picked in small parcels and kept separate to ensure the best possible flavours were extracted from each parcel. The grapes were fermented in small open top fermenters and hand plunged daily. Once pressed the individual batches were left to mature in a combination of old and new French oak hogsheads. The best barrels were isolated from the rest of the blend for our Chais Clarendon release to be used for our Museum Release Series and spent up to 4 years in barrel before being bottled and aged further before release. 

Basedows Of Barossa Cabernet Sauvignon 2019

A mild winter and a drier than normal spring led to an early flowering and fruit set for the Barossa vineyards. A hot start to summer meant that ripening occurred early and the vintage started on the 9th February with all varieties ripening in short succession. The conditions led to an excellent growing season with the reds full of density, colour and rich flavour. The Cabernet grapes were the last variety harvested and despite lower than average yields, the quality of the wines from the 2018 Barossa vintage is set to be exceptional.

Conquest Coonawarra Cabernet Sauvignon 2018

Select parcels of fruit were sourced from the iconic terra rossa soils of Coonawarra for this wine. We picked the fruit at optimum ripeness in the cool of the night in order to retain the fruits natural acidity and of course the regional flavours and aromatics that the Coonawarra is world famous for. The wine was transferred to the winery where it was hand reared with extended time on skins. Hand plunging, cool preferment maceration and the use of select yeast, coupled with long post ferment maceration on skins followed the traditional techniques more often used in French winemaking. The wine was aged in new and old oak then select barrels were chosen for the final blend prior to bottling.

Icon Trophy Winning Winemakers Coonawarra Cabernet Sauvignon 2013 Cleanskin

Fruit was sourced from our finest section of Cabernet Sauvignon from three outstanding vineyards all within the famed terra rossa soils we are so famous for. The 2013 vintage was excellent with warm dry summer followed by cool autumn temperatures which are perfect conditions from Cabernet Sauvignon from Coonawarra in particular. A quick flowering period with warm temperatures enables a great fruit set which gave us dark coloured wine with outstanding fruit concentration and acid structure. Fermentation was in both open and static fermenters, extended maceration was key to develop complexity between the fruit and tannins. Matured in a mixture of new and second fill French oak for 24 months.