|0 items |||$0.00 |||Checkout|
Vineyard Select sees five of Australia’s premium wine grape growing regions represented, together with the variety for which they are internationally recognised – they are our very own regional heroes. Painstaking attention to detail has been paramount in all stages of crafting this premium range. The Vineyard Select fruit and wine has been meticulously selected and cared for throughout all stages of the winemaking process under the ever-watchful eyes of winemakers Tony Ingle and Paul Kernich. The Coonawarra Cabernet Sauvignon, McLaren Vale Shiraz, Clare Valley Riesling, Mt Benson Chardonnay and Adelaide Hills Sauvignon Blanc display all the hallmarks that have made these premium regions and varieties so renowned.
Wines in this range:
We have long nurtured our growers in this outpost of cool climate winemaking, this season the Vineyard Select came from the darker soils of the William’s vineyard in southern Coonawarra. Grown in a lazy VSP style, the vines have the balanced canopy required to ripen Cabernet with rich fruit character, smooth tannins and classic aromatics.
Harvest in 2010 was almost perfect. The weather was consistent with sunny days and cool nights, except for a short heat spell in early November which stressed vines whilst flowers were setting. A subsequent smaller than normal yield resulted, which in turn meant more intense flavour. Harvest began early as the flavours and tannins ripened quickly, producing grapes deep in colour and rich in texture.
The grapes for this wine were picked at night to make sure that they were as cool as possible. Crushed to open fermenters the grapes were inoculated and allowed to warm. Some wine was pressed off of skins 7 days later, whilst some was also given extended maceration on skins for a few further weeks to gain additional complexity and structure. The wine was filled to French oak hogshead barrels and allowed to go through the second malolactic fermentation. Following maturation, the wine has received minimal handling prior to filtration for bottling.
Deep blue black this is a robust wine. Blackcurrant, mint and cedar on the nose reinforced on the palate with pencil box flavours and eucalyptus. This medium bodied aromatic wine shows the typical Coonawarra full flavoured finish.
WineAlign.com - Sara d’Amato - March 2014
"A distinctive Coonawarra nose with iron and hints of eucalyptus - inviting and sensual. Very good depth and length with medium-plus body. Linear with notes of bramble, cherry, black and red currants and blackberrry. Juicy and progressive without a great deal of cumbersome oak."
winecurrent.com - March 2014
"Imagine a basket of freshly picked field berries, and you’ve captured the key aromas of this wine. Add notes of cedar, earth, menthol and spice, and there you go. The minty notes come through on the palate of this dry, medium-full bodied red, mingling with well-ripened raspberry and cassis. Perceptible tannin frames the fruit, while fine acidity lifts flavours through an extended dry finish."
James Halliday Australian Wine Companion - 2013 Edition
"Deep garnet, bright; the bouquet is pure cassis, overlaid with a hint of eucalypt; the palate is young and very firm, with tannins playing a pivotal role to the fresh fruit on offer; unresolved at this early stage, time will see a vast improvement as the tannins soften."
Sunday Canberra Times - Chris Shanahan - 17.02.13
"The elegant wine delivers vibrant, ripe, red-berry varietal character, subtly seasoned with sweet oak. Grippy but fine, smooth tannins complete the cabernet picture and there’s just a hint of varietal leafiness in the aftertaste."
Adelaide Advertiser Top 100 Wines - Tony Love - 07.11.12
"From one of many smart Angove premium projects, this cabernet has all the varietal personality you want to see - expressive blue and crimson fruits, a little mint and eucalypt forest in the background, then a well-crafted palate which is immensely drinkable."
Bundaberg News - Max Crus - 21.07.12
"If this isn’t the best value cabernet this side of the black stump, I’ll eat my cliche collection."
Geelong Advertiser - Shaun Viljoen - 17.05.12
"A deep crimson - almost purple - wine with an aroma that brings to mind plums, baked raisins and brown sugar. This robust red tastes of ripe wild berries on an earthy forest floor with a long velvety finish. Would go well with rainfall on a tin roof and a slow-cooked winter casserole. Great value."
Western Suburbs Weekly - John Jens - 17.07.12
"The 2010 vintage has thrown up another undervalued ‘blue chip.’ Soft fruit, full, textured and long. Young, juicy and mouthfilling fruit. A lovely all encompassing mouthfeel with very fine lingering tannins to finish."
James Halliday Aust. Wine Companion 2012 Edition
89 Points 4 Stars
Adelaide Advertiser - Top 100 Wines - 10.11.10
“All the big gun winemaking you can muster into a bottle - indigenous yeast, small barrel maturation with regional highlights of black currant and berry fruits, mint, the expected grab of tannin and classy mouth-filling flavours.”
Big Red Wine Book - Campbell Mattinson and Gary Walsh - 2010/11 Edition
5 Stars - 90 Points
'Not quite sure how Angove do it, but they keep producing the goods. There's nothing pretentious or even overly ambitious about this wine - it's just excellent medium bodied drinking. It's hard not to like it. It rolls easily across your tongue, offering dusty mulberry, blackcurrant and bay-leaf flavours as it travels.'
Fine Wine Club - Edition 6 2010
'Wow. A crowd pleaser. Forward and ripe, this has black fruits, cedar box/tobacco leaf, blackcurrant and a touch of ribena. There is even a touch of peppermint and fly spray (a good thing). There is plenty of grip from the oak, but the fruit handles this with ease. Tremendous.'
Newcastle Herald - 02.06.10
'This was my wine of the night at the recent Angove degustation dinner at Wickham's Albion Hotel and is terrific value. The wine is garnet-hued and cassis and herb scents leap out of the glass. Lovely, profound blackberry flavour flows onto the front of the palate and mint, dark chocolate and mocha coffee fruit elements meld with vanillin oak on the middle palate. Earthy tannins come through at the finish.'
Quaff 2011 - Peter Forrestal - Great Value Red Wines over $15
"This Coonawarra cabernet shows that, not only can Angove produce bloody good quality wines, when they push the boundaries of price, they can make classy premium wines too. There are lifted ripe, sweet fruit aromas, soft smooth texture, redcurrant jube and cassis flavours, tight structure and a firm dry finish."
The Age - Jenny Port - Top 8 SA Wines- 22.06.10
"This is the charming side of Coonawarra cab, where the scales are tipped more in favour of fruit than tannin and it's all about attractive, dusty blackberry fruit."
West Australian - 11.02.10
'Stylish, rich and multi-layered cabernet from Coonawarra. Oak has been neatly woen into the silky smooth fruit. Dark fruits with a slightly sappy leafy finish adding a little astringency. Make sure you decant in its early years.'
Western Suburbs Weekly - John Jens - 01.06.10 - also appeared in the Joondalup Weekender
'It is rich, fruit sweet, generous and soft and has silky vanilla tannins that have been textured by clever winemaking. This underpriced wine has heaps of appealing Cabernet flavours. In any line-up of half a dozen Cabernets that you could organise for your friends, this is the wine that will turn out to be the 'crowd pleaser.'
Western Suburbs Weekly - John Jens - 21.12.10
Winestate Mag. - Vol 33 Issue 4 - July/August 2010
"Lovely menthol lift to the nose, with more menthol mingling with red berries on the palate."
Daily Advertiser - Max Crus - 18.08.09
'Big B this is all cloves and spice and fantastic. Following an afternoon of mulled wine, that's not surprising.'
Matthew Jukes - Sept 09
'If you had to make a list of the classic Coonawarra Cab hallmarks that you might hope to find in a wine, every box is ticked here. The waft of fresh-picked mint, faint tones of eucalypt, dusty, grippy tannins and a blackberry-soaked palate all stand to attention. Admittedly, this is a young pup and so a few years wouldn't hurt it in the cellar but, having said all this, if you stick to a Coorong steak you won't go wrong with this scrummy wine.'
West Australian - 30.5.09
'The aroma has minty gumleaf influence overlaying the traditional red berry characters of this region. Intense with typical Coonawarra elegance.'
James Halliday Aust. Wine Companion 2010 Edition
'Very correct varietal expression due to blackcurrant, and touches of sweet-earth; excellent texture and mouthfeel; great value.'
2010 vintage - Int'l Wine and Spirit Comp 2012, Bronze
2010 vintage - Royal Queensland Wine Show 2012, Bronze
2010 vintage - Decanter World Wine Awards 2012, Silver
2010 vintage - International Wine Competition UK 2012, Bronze
2009 vintage - Decanter World Wine Awards 2011, Bronze
2008 vintage - China Wine Challenge 2010, Seal of Approval
2008 vintage - Decanter World Wine Awards 2010, Silver
2008 vintage - Hong Kong Int'l Wine & Spirits Comp 2010, Bronze
2008 vintage - International Wine & Spirits Comp 2010, Bronze
2008 vintage - International Wine Challenge 2010, Commended
2008 vintage - New Zealand Int'l Wine Show 2010, Bronze
2008 vintage - Perth Royal Wine Show 2010, Bronze
2008 vintage - Shanghai Int'l Wine Challenge 2010, Silver
2007 vintage - Decanter Wine Awards 2009, Bronze
2007 vintage - Int'l Wine & Spirit Comp 2009, Silver
2007 vintage - Int'l Wine Challenge 2009, Bronze
2007 vintage - Riverina Wine Show 2009, Bronze
2007 vintage - Riverland Wine Show 2009, Bronze
2007 vintage - San Francisco Int'l Wine Comp 2009, Bronze
2007 vintage - Wine Style Asia Award 2009, Bronze
|Total Acidity||6.3 g/L|
|Residual Sugar||0 g/L|