Penny's Hill Edward's Hill Road McLaren Vale Cabernet Sauvignon 2019 (Australia)

Penny's Hill Edward's Hill Road McLaren Vale Cabernet Sauvignon 2019 (Australia)French oak Mulberry Dried herb Long tannins "This is gracefully powerful and sumptuous, showing blackcurrant, dark cherry, thyme, cedary oak and floral aromas, leading to a gorgeously weighted palate that's supple and plush. Mouthfilling and richly textured with fine grained tannins, offering fabulous drinking. At its best: now to 2035" Sam Kim, Wine Orbit, Sep 2021 A complex nose with varietal definition that offers mulberry and black fruits

• French oak
• Mulberry
• Dried herb
• Long tannins

"This is gracefully powerful and sumptuous, showing blackcurrant, dark cherry, thyme, cedary oak and floral aromas, leading to a gorgeously weighted palate that's supple and plush. Mouthfilling and richly textured with fine-grained tannins, offering fabulous drinking. At its best: now to 2035" Sam Kim, Wine Orbit, Sep 2021

A complex nose with varietal definition that offers mulberry and black fruits intermingled with cedar, oak spice, dried herb and subtle earthiness. The palate shows seamless style and substance with vibrancy, generosity and varietal Cabernet Sauvignon flavour. The oak adds layers and supports the fruit whilst the fine long tannins provide structure and exceptional fruit length. Ready to drink, but will cellar for 8+ years.

Adjacent to the Edwards Road boundary of the slightly elevated Penny's Hill vineyard, sits a small block of premium Cabernet. Reflecting the outstanding terroir of this single site and skilful winemaking, this is a complex wine with structure and persistence.

From narrow-planted rows on a five acre plot, bordered by dense revegetated bush, Penny’s Hill Cabernet Sauvignon was planted in 1993 with clone SA125. Hand-tended and low yielding, the vines on loamy top soil over a clay base, run north-south sloping down from the vineyard’s highest point. Fruit was picked on the 10th March.

Destemmed then crushed to an open fermenter, fruit was left on skins for 10 days until the desired colour, tannin and flavour profile was obtained. Post pressing, wine completed fermentation in barrel, approximately 30% new French oak and remaining 1-3 year old. After 16 months of maturation, the wine was barrel selected and blended to ensure a wine of balanced oak and varietal Cabernet Sauvignon characters was achieved. This wine was bottled in September 2020.