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Icon Trophy Winning Winemakers Coonawarra Cabernet 2019 Cleanskin

Icon Trophy Winning Winemakers Coonawarra Cabernet 2019 Cleanskin

FINAL RELEASE ICONIC TROPHY WINNING WINEMAKERS PRIVATE RELEASE 

Don't Pay $45.00 EACH
$ 11.99 /bottle by the straight dozen
You save $33.01
Single bottle price $12.99
Customer reviews
Why to buy:
  • Final Vintage Release From The Museum Ever

  • Below Cost Price Clearance Museum Coonawarra Cab

  • Save $396 A Dozen On Our Best Premium Cleanskin

  • From Trophy Winning Winemakers Private Cellar Matured In Oak For Up To 24 Months

Specifications:
Vintage: 2019
Source/Region:

Coonawarra, South Australia

Grape Variety: Cabernet Sauvignon
Cellaring: Drinking perfectly now and for the next 5-10 years
Bottle Top: Stelvin
Alcohol Content: 14.00
Standard Drinks: 8.30
Rating: 0
Tasting Notes:

Deep garnet red with a deep dark core. Rich aromatic classic Coonawarra Cabernet Sauvignon on the nose showing intense blackberry, mocha, dark cherry and cassis. Some chocolate notes with really pretty violet undertones whilst some pencil shavings provide another level of complexity. The palate has great depth and persistence featuring an alluring smooth and lush texture with rich dark mulberry, chocolate and ripe cherry. The long persistent tannins drift along seamlessly with wonderful balance between tannin and oak which enables this. The alcohol is barely evident, but the signs of positive development show through on the finish with some alluring leather saddle.


Technical:

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 2019 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.


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