Coonawarra Cabernet Sauvignon 2009
St Hugo Collection
Red with crimson hues.
Complex floral aromas of ripe blackberry, cassis and violets, with hints of maturity adding complexity.
Regional structural tannins are integrating well with blackberry and bramble leaf flavours. Medium-bodied, linear and structural with the complexing maturity adding depth and interest.
LAST TASTED: 15TH October 2019
Double Gold & Trophy: 2013 China Wine & Spirits Awards
Double Gold: 2014 WSA Wine Challenge (Singapore)
Double Gold: 2014 China Wine & Spirits Awards Best Value
Gold: 2013 Cowra Wine Show (Class 84)Gold: 2013 China Wine & Spirits Best Value Awards
Gold: 2013 Challenge International du Vin – FranceGold: 2012 National Wine Show of Australia (Class 22)
Gold: 2012 Limestone Coast Wine Show (Class 20)
VINTAGE CONDITIONSNormal rainfall in the Coonawarra region during the winter of 2008 provided good soil moisture levels for budburst in early spring and fortunately spring continued to be free of frost events. This allowed excellent vine establishment for the growing season, although wind and cloud cover in November extended vine flowering and resulted unreduced fruit set and lower crop levels. This reduction in yield combined with temperatures that were slightly lower than average allowed the vines to evenly ripen fruit to maturity. These relatively cool dry summer conditions are typical of Coonawarra’s maritime climate which provide for the gradual accumulation of essential grape sugars and flavours, but the slightly cooler conditions experienced in 2009 contributed to the leafy notes in this wine. Overall the vintage provided excellent varietal definition in Cabernet Sauvignon, with distinct regional Coonawarra characters clearly showing through.
WINE MAKINGThe 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. Once optimum flavour and tannin profiles were achieved, the young wines were drained from the skins; the skins were then pressed, and the pressings fractions returned to the free-run. Malolactic fermentation and 24 months’ maturation took place in fine grain 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 these were used to create the final blend.
Analysis Alcohol: 14.2% Total acid: 7.0g/LpH: 3.49
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