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Redman Coonawarra Cabernet Sauvignon 2016

Redman Coonawarra Cabernet Sauvignon 2016

95 POINT RATED JAMES HALLIDAY COONAWARRA CAB SAUV FROM ICONIC REDMAN 

$ 29 .99 /bottle
Single bottle $29.99
CUSTOMER REVIEWS

  • 95 POINT RATED JAMES HALLIDAY 
  • 93 POINT RATED HUON HOOKE
  • 93 POINT RATED TONI PATERSON
  • ICONIC NAME IN COONAWARRA WINEMAKING
  • 5 STAR HALLIDAY RATED WINERY 

Tasting Notes

Medium red with purple hints. Plenty of cassis with some savoury notes. The mid-weight palate displays rich fruit and fine-grained tannins with a long and flavoursome finish. A classic Coonawarra Cabernet Sauvignon of elegance, flavour and structure.

Accolades & Awards


95 Point Rated James Halliday

“Crushed and destemmed in the vineyard, open-fermented with 7 days on skins, pumpovers and pigeaged. A fragrant wine, abounding with cassis/blackcurrant fruit, the structure aided by completion of the fermentation in French oak (25% new) followed by 18 months maturation in that oak.”


93 Points Huon Hooke 

“Aromas of thyme and other dried herbs, mint and black fruits, with briary overtones. Aromatic, fresh, bright berry aromas and flavours. Very good. An elegant cabernet.”


93 Points Toni Paterson, The Real Review

“Lovely colour density. Pure cassis aromatics with good concentration on the mid-palate, though the wine is still quite tightly-bound with prominent acidity and tannin. It has lovely varietal and regional character, but it needs some time in bottle to reveal its true personality.”

Technical

The growing season was drier than average, and careful irrigation to optimise flavour development worked very well. Harvest was two weeks early, the result of a warmer than average October which advanced the whole season. There was a cooler finish with mild ripening conditions

The grapes were harvested in the first week in April. The grapes were mechanically harvested and crushed in the field. Initial fermentation was carried out in open fermenters and the cap was hand plunged twice a day. One third of the wine was run off into new French oak hogsheads, where fermentation was completed. The balance of the wine completed fermentation on skins, and was then transferred to barrels. The wine was bottled under screw cap, in February 2018, after eighteen months aging in French oak hogsheads.

Specifications
Vintage: 2016
Source/Region:

Coonawarra, South Australia

Grape Variety: Cabernet Sauvignon
Cellaring: Drink now or can cellar for 5 years
Bottle Top: Foil over cork
Alcohol Content: 14.10
Standard Drinks: 8.30
Rating: 93
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