2009 Shirvington Wine Notes
2009 Cabernet Sauvignon
The wine was 100% barrel fermented and aged for 17 months in 50% new oak, 30% one year old and 20% two year old oak. 70% of the oak was French and 30% was American.
Bright red in colour this Cabernet Sauvignon smells of ripe plum and blackcurrant fruit, and has developed some charming secondary characters of leather, aniseed and roasted coffee. These varietal and savoury-dominant aromas flow through beautifully onto the palate where nuances of star anise, cedar oak and mocha are drawn out by the fine and slightly chewy tannins. Rich and full of fresh fruit these firm tannins extend the finish of this well balanced wine.
- Wine Advocate 93+ points
- China Wine & Spirit Awards 2014 double gold & trophy for best McLaren Vale Wine of show
The wine was 100% barrel fermented and aged for 17 months in 55% new oak, 35% one year old oak and 10% two year old oak. 60% of the oak was French and 40% was American.
The wine is deep cherry red in colour. On first impression there is juicy blood plum and blackberry fruit mixed with black pepper and licorice. Underneath there are layers of violets, roasted coffee, dark chocolate and spicy oak. The palate is just as complex with a core of rich generous fruit, savoury oak and a silky tannin structure. Whilst the wine is intense, dark and bold it maintains excellent balance and is overall quite stylish. It finishes long and refreshing. The James Halliday review of this wine resulted in us being named a 5-star winery in the Wine Companion 2015.
- Wine Advocate 94 points
- China Wine & Spirit Awards 2014 double gold
The lead up to the 2009 vintage was ‘less than ideal’ — the expected Winter/Spring rainfall was a whopping 130mm below average. For the second successive year, we had a heat wave in January/February. The district suffered massive losses to the Shiraz crop, but the Cabernet Sauvignon was less affected. Our vintage began and ended approximately 3 weeks early, the yields were low, but the potential wine quality is promising.