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The Colonial Estate Etranger Barossa Valley Cabernet Sauvignon 2023

The Colonial Estate Etranger Barossa Valley Cabernet Sauvignon 2023

BAROSSA CABERNET ROBERT PARKER CALLED “AN AUSTRALIAN VERSION OF FRENCH PAUILLAC”

Don't Pay $30.00 EACH
$ 11.99 /bottle by the straight dozen
You save $18.01
Single bottle price $12.99
Customer reviews
Why to buy:
  • Barossa Valley Cabernet Sauvignon At 60% Off

  • Previous Vintage 94 Point Rated Gold Medal Wine Showcase Magazine

  • “An Australian Version Of French Pauillac” Robert Parker

  • Previous Vintage 94 Point Rated Robert Parker's Wine Advocate
Specifications:
Vintage: 2023
Source/Region:

Barossa Valley, South Australia

Grape Variety: Cabernet Sauvignon
Cellaring: Drink now or cellar for mid term
Bottle Top: Stelvin
Alcohol Content: 14.00
Standard Drinks: 8.30
Tasting Notes:

Introducing the 2023 Etranger Cabernet Sauvignon from The Colonial Estate — a striking expression of Barossa Valley terroir and varietal purity. Described by Robert Parker as “An Australian version of French Pauillac,” this wine captures the power, elegance, and sophistication that define great Cabernet.


In the glass, it reveals a deep black-purple hue with bright crimson reflections. The nose is intensely aromatic, offering a classic Cabernet profile of blackcurrants and mulberries, lifted by minty liquorice and a subtle touch of new oak. The palate delivers a seamless blend of ripe plum, blackcurrant, and mulberry, underpinned by cedar, spice, and rich licorice nuances.


Firm yet refined fruit-driven tannins provide a robust structure and impressive length, making this a wine that is both powerful and poised. Previous vintages have earned 94 points and Gold Medals from Wine Showcase Magazine and Robert Parker’s Wine Advocate, cementing its reputation as one of Australia’s finest Cabernet expressions.


Ideal food pairings include grilled lamb chops, rosemary-infused roast beef, duck confit, or a hearty mushroom and lentil pie.

Technical:

Grapes were specifically sourced from the area around the north western Barossa Valley in the Moppa sub region. It's hard country with the shallow grey sandy soil over red clay producing small bunches of intense, non-herbaceous Cabernet Sauvignon. Cropping levels were low and much of the older vineyards were hand picked and selected by vigneron and winemaker especially for the high fruit intensity of the individual grapes. We use extreme cold maceration to extract as much natural fruit flavour as possible and use open top fermenters and hand plunge keeping our old world winemaking philosophy front of mind during the entire process to ensure only the finest wine is aged in barrel for 12 months prior to final blending and minimal filtration.

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