An excellent example of what the Pyrenees bring to Cabernet, this medium to full bodied wine features lush blackcurrant flavours and an earthy complexity which has won it revere from well known critics such as Huon Hooke and James Halliday.
A bright ruby red the wine exhibits fragrant berry fruits combined with toasty cedar oak aromas. On the palate blackcurrant fruits intertwine which choc-mint, undergrowth and cedar oak flavours, resulting in a classical Cabernet Sauvignon. Fine grain tannins finish the wine providing an elegant, dry finish that's sure to have you reaching for a second glass.
Awards and Accolades
GOLD - Cowra Wine Show 2016 GOLD - Royal Melbourne Wine Show 2016
93 Points - James Halliday, Wine Companion "Cabernet sauvignon 99%, with just 1% merlot. Very pure bouquet, with blackcurrant leading the way, and an attractive perfumed quality, which may be the variety, or the region, or high quality oak having a say. Seamless palate, with the blue and black fruit flavours and a whisper of typical cabernet leafiness melded with the ripe tannin; firm, but fully in balance."
2013 Vintage: 94 Points - Huon Hooke, Gourmet Traveller Deep red/purple colour, bright and youthful. The bouquet is very attractive, showing violets and both red and blue berries, the palate intense and focused, concentrated but not overly big-boned, with a beautifully elegant, lingering palate of model line. The tannins are fine and subtly firm, doing their job by gentle persuasion rather than brute force. The structure is well controlled and impeccably balanced. An excellent wine—and amazing value.
From the Winery
The Victorian Pyrenees region is renowned for consistently producing Cabernet Sauvignon displaying complexity and definitive regional character, even in dryer years like the 2013 – 2014 growing season, which provided some early rains, a mild spring, warm summer, then a warm dry autumn to finish.
Produced from select parcels of low yielding grapes sourced from our estate vineyard, the Blue Pyrenees Cabernet Sauvignon 2014 was fermented to dryness in two-tonne open fermenters and 15-tonne static fermenters. Subsequently, the wine was matured for 20 months in a combination of new and older French and American oak.
