St Hugo Barossa Coonawarra Cabernet Sauvignon 2015
GOLD MEDAL & 95 POINT RATED ST HUGO CABERNET CREATED WITH PASSION & CRAFTSMANSHIP
- ★★★★★ ★★★★★ 0 out of 5 stars.
- GOLD MEDAL WINNER LIMESTONE COAST WINE SHOW
- 95 POINTS JAMES HALLIDAY WINE COMAPNION
- 93 POINTS HUON HOOKE
- 92 POINTS AUSTRALIAN WINE REVIEW
Full depth crimson red with purple hues. Lifted and intense on the nose with blackberry, five spice and briary complexity layered over oak derived notes of cedar and cinnamon. Rich dark fruits fill a palate that is both crisp and concentrated. Velvety, fresh fine grained tannins with balanced acidity give flow and length to the palate. Considered oak completes the layers in this outstanding vintage resulting in a wine that carries the classic St Hugo signature of power and elegance.
95 Points James Halliday
Destemmed, not crushed, open and closed fermenters, 12-21 days on skins, matured for 16 months in a majority of French oak (70% new). Good colour; a medium-bodied palate with clear cassis and mulberry varietal character, oak and tannins in support roles.
93 Points Huon Hooke
Deep, youthful red/purple colour. The bouquet is sweetly ripe and blackberry-ish, bold and bright and youthful. It's full-bodied and tight, firm and gritty, with abundant tannins and a sappy, slighty firm-tannin finish and aftertaste. It begs to be cellared and will richly reward some.
92 Points Australian Wine Review
Coonawarra Cabernet aplenty. Gives a proper regional stamp with dried leaves and a little tobacco. The palate shape is very classic Coonawarra, complete with mint edged firm dry tannins, and an utterly substantial feel – it’s thick and yet shaped by those minty tannins. In Coonawarra – and St Hugo – terms, this is bang on. Perhaps a tad too old school with the rawness of the tannins and alcohol warmth, but this is what it is – a wine for drinking in a decades time.
Limestone Coast Wine Show 2017
The key to producing St Hugo is the vineyard is in the selection process. Each Coonawarra vineyard was carefully monitored as ripening progressed and only those parcels exhibiting excellent potential in terms of colour, varietal expression and tannin structure were set aside as candidates for inclusion in the St Hugo blend. All grapes delivered to the winery were de-stemmed and crushed into static fermenters.
Extraction of colour, flavour and tannin was achieved by “pumping over” regularly, allowing the fermenting juice to percolate through the skins. Full drain and returns were also employed at various stages through fermentation to help build structured yet supple tannin profiles. Once optimum colour, flavour and tannin extraction were achieved, the young wines were drained from the skins; the skins were then pressed, and the pressings fractions returned to the free-run. Malolactic fermentation and 22 months’ maturation took place in 55% new French oak and 7% new American oak hogsheads, with balance in a mix of used oak. Tasting of individual parcels revealed those that showed the distinctive regional and varietal characteristics required for St Hugo, and these were used to create the final blend. The wine was matured for an additional 14 months in bottled prior to release to allow the wine to integrate further.
Coonawarra, South Australia
|Grape Variety:||Cabernet Sauvignon|
|Cellaring:||Drink now or cellar for mid term|
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