Coonawarra Cabernet Sauvignon 2010
St Hugo Collection
Lifted and intense on the nose, with vibrant cassis and black fruits layered over well-integrated oak-derived notes of cedar, cinnamon and roasted hazelnut.
Richly concentrated pure fruit flavours combined with stylish and sympathetic oak supported by long, silky, fine-grained tannins and balanced acidity. The excellent growing conditions in vintage 2010 have created the perfect balance between power and elegance that are just beginning to emerge from their youth.
Cellaring Potential: Drink now or over the coming decade with careful cellaring.
Serving suggestion: Recommended with herb-crusted lamb rack served with Rösti of sweet potato and basil and a red wine glaze.
Bottling date: July 2012
Last tasted: 15th October 2019
- Double Gold medal: 2014 China Wine & Spirits Awards
- Gold medal: 2012 Limestone Coast Wine Show (Class 14)
Good winter and early spring rains in the second half of 2009 set up the vines nicely for the 2009-2010 growing season. The cooling influences of the Southern Ocean contributed to ideal cool to mild weather in early spring in Coonawarra, which together with the full soil moisture profiles led to healthy vine development, with balanced canopies for maximum photosynthetic efficiency and associated synthesis of flavour and phenolics within the berries. A short hot spell in November disrupted flowering slightly giving rise to slightly below average crop levels. Apart from another hot spell in late January and early February, the season was relatively mild with fantastic conditions for growing premium wine grapes. The conditions promoted full, even ripening with fabulous varietal intensity, deep, vivid colours, ripe tannins and balanced acidity.
The key to providing premium high-quality wines from the vineyard is in the COLLECTION process. Each Coonawarra vineyard was carefully monitored as ripening progressed and only those parcels exhibiting excellent potential in terms of colour, varietal expression and tannin structure were set aside as candidates for inclusion in the St Hugo blend. All grapes delivered to the winery were de-stemmed and crushed into static fermenters. Extraction of colour, flavour and tannin was achieved by “pumping over” regularly, allowing the fermenting juice to percolate through the skins. Full drain and returns were also employed at various stages through fermentation to help build structured, yet supple, tannin profiles. Once optimum colour, flavour and tannin extraction were achieved the young wines were drained from the skins; the skins were then pressed and the pressings fractions returned to the freerun. Malolactic fermentation and 24 months’ maturation took place in fine-grained French oak hogsheads with a small proportion of selected American oak hogsheads also used to provide some additional mid-palate depth. Tasting of individual parcels revealed those that showed the distinctive regional and varietal characteristics required for St Hugo and only these were used to create the final blend.
Alcohol: 14.1 alc/vol
Total Acid: 6.9 g/L