Sirromet
2014 Saint Jude’s Road Grand Reserve Cabernet Sauvignon Monopole
数量
説明
REGION: Granite Belt, Queensland.
COLOUR: Deep ruby.
NOSE: Intense aromas of cassis, blackberry and violets.
PALATE: A rich and voluptuous Cabernet Sauvignon with intense varietal characters of ripe mulberries, blueberries and cassis. Big angular tannins with soft corners paired with a fresh tapered acidity, provide rich primary fruit flavours with good supportive oak.
WINEMAKING COMMENTS: We have waited 7 years to produce a second Cabernet Sauvignon worthy of our Saint Jude’s Road Grand Reserve label following on from the much awarded and acclaimed 2007 inaugural release. Grown entirely on our estate vineyard in the high country of the Granite Belt, parcels of fruit were carefully selected from our best Cabernet block. In 2014 warm, dry autumn days and cool nights allowed slow even ripening and intense expression of varietal flavours. Harvested in April, the fruit was fermented using a mixture of wild and cultured yeast, with hand plunging on skins. The wild yeast add a deeper complexity of aroma and flavour unique to the single vineyard. The wine aged in French oak for 14 months, with a single new American oak barrel in the mix adding sweet vanilla and spice.
FOOD MATCHING: Enjoy with herb crusted lamb rack and Mediterranean vegetables.
説明
REGION: Granite Belt, Queensland.
COLOUR: Deep ruby.
NOSE: Intense aromas of cassis, blackberry and violets.
PALATE: A rich and voluptuous Cabernet Sauvignon with intense varietal characters of ripe mulberries, blueberries and cassis. Big angular tannins with soft corners paired with a fresh tapered acidity, provide rich primary fruit flavours with good supportive oak.
WINEMAKING COMMENTS: We have waited 7 years to produce a second Cabernet Sauvignon worthy of our Saint Jude’s Road Grand Reserve label following on from the much awarded and acclaimed 2007 inaugural release. Grown entirely on our estate vineyard in the high country of the Granite Belt, parcels of fruit were carefully selected from our best Cabernet block. In 2014 warm, dry autumn days and cool nights allowed slow even ripening and intense expression of varietal flavours. Harvested in April, the fruit was fermented using a mixture of wild and cultured yeast, with hand plunging on skins. The wild yeast add a deeper complexity of aroma and flavour unique to the single vineyard. The wine aged in French oak for 14 months, with a single new American oak barrel in the mix adding sweet vanilla and spice.
FOOD MATCHING: Enjoy with herb crusted lamb rack and Mediterranean vegetables.
