Mary Davine Wines Barossa Cabernet Sauvignon 2016
GOLD MEDAL & 94 POINT RATED SINGLE VINEYARD OLD VINE BAROSSA CABERNET SAUVIGNON
- ★★★★★ ★★★★★ 0 out of 5 stars.
- GOLD MEDAL & 94 POINT RATED BY WINE SHOWCASE MAGAZINE
- SINGLE VINEYARD OLD VINE CABERNET SAUVIGNON PLANTED 1970
- RICHARD SHEEDY OF GLEN ELDON WINES ICON BRAND
- VINEYARD IS ONE OF THE REGIONS BEST SELLING FRUIT FOR WINE THAT RETAILS FOR $140+
- ONLY 200 DOZEN AVAILABLE
The vineyard is located on the South Eastern reaches of Eden Valley with an altitude of just over 500 metres – ensuring a long slow ripening season. As one of Australia’s premier viticulture regions we are consistently provided with exceptional fruit of great colour and depth of flavour.
Wine Showcase Magazine
Wine Showcase Magazine
Planted in 1970 (48 years ago) Only local knowledge, a firm hand-shake deal and an outrageous cash exchange allowed us to secure a small parcel this sumptuous fruit. And even then I have to keep it secret. If the other producers find out the vineyard owner will be in trouble and that the end of the fruit.
The unique micro-climate ensures long slow flavour development. Delivering an intensity of concentration and length rarely found anywhere else in the Barossa.
The fruit is harvested in the cool of the night to retain flavour and freshness before destemming and inoculation with specific rare yeast – a Italian strain that specifically ferments at cool temperatures.
It only serves to enhance the natural fruit flavours.
The ferments are undertaken in traditional 1 ton open fermenters for 8 days, each day the fruit is hand plunged pushing the skins under the fermenting juice to assist in great colour and flavour development of the wine. Once a day the juice is drained from the fermenter and then returned over the skins. With approximately 2 Baume the fermenting wine is drained from the fermenter and the skins basket pressed by hand. Total extraction is limited to a maximum of 500 litres per ton – extremely lower compared to an industry average of 750 litres per ton.
The fermenting wine is gravity transferred into a mixture of new and 3 year old French and American hogsheads to complete primary fermentation and malolactic fermentation. Upon completion the wine is racked and returned to mature for a minimum period of 21 months.
Barossa, South Australia
|Grape Variety:||Cabernet Sauvignon|
|Cellaring:||Drink now and for the next 5 years|
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