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Rosenvale VineyardsOld Vine Reserve Cabernet Sauvignon 2018
About this product
VINEYARD NOTES
The Rosenzweig vineyard which is grown on sandy brown loam over red clay and a deep limestone mix, this soil type is ideal for Cabernet Sauvignon. Cabernet was first planted on this vineyard in 1969
These vines enjoy a small amount of additional food and supplementary water to help maintain then on tough days.
The vine is trained to a single wire trellis system and allowed to sprawl naturally. Detailed spur pruning gives better bunch positioning and a limited number of grapes per year.
HARVEST NOTES:
Drier soils combined with warmer than average October and November days October 2ºC above average in BV and November 1.1ºC above average in BV meant the vine canopies grew quickly; flowering well and setting a good number of bunches. January and February were warm and dry, with very warm temperatures in February. The Indian summer of March and early April was ‘the icing on the cake’, with average temperatures, without extremes, perfect for finishing off vintage.
WINEMAKING NOTES:
Destemmingonly of fruit to open fermenters and cultured yeast added for ferment. 9 days on skins, pumped over twice daily, open cage bag pressed. The wine undergoesmalolactic fermentation then we rack and return to French barrels (50% new) for maturation.
TASTING NOTES
The nose wants to reveal blackberries, cigar box and a hint of bell pepper and does so on the palate. Rich blackberries, mulberries, fresh tobacco, herbs, spice all integrated into mouth filling tannins, structured with length, poise and passion.
The Rosenzweig vineyard which is grown on sandy brown loam over red clay and a deep limestone mix, this soil type is ideal for Cabernet Sauvignon. Cabernet was first planted on this vineyard in 1969
These vines enjoy a small amount of additional food and supplementary water to help maintain then on tough days.
The vine is trained to a single wire trellis system and allowed to sprawl naturally. Detailed spur pruning gives better bunch positioning and a limited number of grapes per year.
HARVEST NOTES:
Drier soils combined with warmer than average October and November days October 2ºC above average in BV and November 1.1ºC above average in BV meant the vine canopies grew quickly; flowering well and setting a good number of bunches. January and February were warm and dry, with very warm temperatures in February. The Indian summer of March and early April was ‘the icing on the cake’, with average temperatures, without extremes, perfect for finishing off vintage.
WINEMAKING NOTES:
Destemmingonly of fruit to open fermenters and cultured yeast added for ferment. 9 days on skins, pumped over twice daily, open cage bag pressed. The wine undergoesmalolactic fermentation then we rack and return to French barrels (50% new) for maturation.
TASTING NOTES
The nose wants to reveal blackberries, cigar box and a hint of bell pepper and does so on the palate. Rich blackberries, mulberries, fresh tobacco, herbs, spice all integrated into mouth filling tannins, structured with length, poise and passion.
VINEYARD NOTES
The Rosenzweig vineyard which is grown on sandy brown loam over red clay and a deep limestone mix, this soil type is ideal for Cabernet Sauvignon. Cabernet was first planted on this vineyard in 1969
These vines enjoy a small amount of additional food and supplementary water to help maintain then on tough days.
The vine is trained to a single wire trellis system and allowed to sprawl naturally. Detailed spur pruning gives better bunch positioning and a limited number of grapes per year.
HARVEST NOTES:
Drier soils combined with warmer than average October and November days October 2ºC above average in BV and November 1.1ºC above average in BV meant the vine canopies grew quickly; flowering well and setting a good number of bunches. January and February were warm and dry, with very warm temperatures in February. The Indian summer of March and early April was ‘the icing on the cake’, with average temperatures, without extremes, perfect for finishing off vintage.
WINEMAKING NOTES:
Destemmingonly of fruit to open fermenters and cultured yeast added for ferment. 9 days on skins, pumped over twice daily, open cage bag pressed. The wine undergoesmalolactic fermentation then we rack and return to French barrels (50% new) for maturation.
TASTING NOTES
The nose wants to reveal blackberries, cigar box and a hint of bell pepper and does so on the palate. Rich blackberries, mulberries, fresh tobacco, herbs, spice all integrated into mouth filling tannins, structured with length, poise and passion.
The Rosenzweig vineyard which is grown on sandy brown loam over red clay and a deep limestone mix, this soil type is ideal for Cabernet Sauvignon. Cabernet was first planted on this vineyard in 1969
These vines enjoy a small amount of additional food and supplementary water to help maintain then on tough days.
The vine is trained to a single wire trellis system and allowed to sprawl naturally. Detailed spur pruning gives better bunch positioning and a limited number of grapes per year.
HARVEST NOTES:
Drier soils combined with warmer than average October and November days October 2ºC above average in BV and November 1.1ºC above average in BV meant the vine canopies grew quickly; flowering well and setting a good number of bunches. January and February were warm and dry, with very warm temperatures in February. The Indian summer of March and early April was ‘the icing on the cake’, with average temperatures, without extremes, perfect for finishing off vintage.
WINEMAKING NOTES:
Destemmingonly of fruit to open fermenters and cultured yeast added for ferment. 9 days on skins, pumped over twice daily, open cage bag pressed. The wine undergoesmalolactic fermentation then we rack and return to French barrels (50% new) for maturation.
TASTING NOTES
The nose wants to reveal blackberries, cigar box and a hint of bell pepper and does so on the palate. Rich blackberries, mulberries, fresh tobacco, herbs, spice all integrated into mouth filling tannins, structured with length, poise and passion.
Full bodied red wines have a noticeably textural mouthfeel with bold, complex flavours. Often deeply coloured.
Dry wines have no trace of sweetness at all.
- TypeCabernet Sauvignon
- Size750mL
- RegionBarossa Valley
- Current Vintage2018
- Standard Drinks8.5
- Alcohol Volume14.5%
- CountryAustralia
- StateSouth Australia
- Brand NameRosenvale Vineyards
- Wine MakerJames Rosenzweig
- Food MatchBeef
- ClosureCork
- Wine SweetnessDry
- Wine BodyFull Bodied
- More about Huon Hooke
Huon Hooke
Prolific Australian wine reviewer for Fairfax Media and The Real Review
Vintage 2018
92 points THE REAL REVIEW
Very deep and dense, with a nose of plum and herbs touched by toasty oak. It's middling in body with direct, uncomplicated flavours of good persistence. A touch of eucalypt enlivens the palate and seamlessly integrated ripe tannins support its easy drinkability. 28 JUN 2020 DRINK 2020–2026
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