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Fine and Rare Coonawarra Cabernet Sauvignon 2008
94 POINTS "Bright crimson-purple; this is the 27th release of St Hugo, and fittingly has won a trophy and five gold medals, likely with more to come; it has an abundance of blackcurrant fruit plus nuances of regional earth and mint, then the tannins providing structure for long and distinguished ageing.” - James Halliday, 2013
Region: Coonawarra, South Australia Colour: Deep crimson to brick red. Bouquet:A dense and ripe nose showing sweet blackberry and cassis fruits, with floral undertones Palate:Rich and powerful with dark berry fruit and well-integrated oak and tannins. Cellaring Potential:This wine is perfect for drinking now and over the next 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.
Awards Trophies:2010 Riverina Wine Show – Best Popular Premium Red
Gold Top Golds: 2011 Riverina Wine Show
The 2008 vintage in the Coonawarra was anything but average. The preceding winter was drier than average, with some frost events which fortunately appeared to have little effect on our vines. Early spring rains and a wetter-than-average spring provided good levels of soil moisture which resulted in excellent bud-burst and strong vine health. Although the rest of summer was dry, it was also cooler than average, especially during February. These relatively cool dry Summer conditions were ideal for the gradual accumulation of essential grape sugars and flavours, resulting in good varietal definition for Cabernet Sauvignon. Coonawarra’s Maritime climate reduced the severity of extreme heat have experienced by most South Australian regions in early to mid-March 2008. As a result, the 2008 Cabernet Sauvignon vintage had yields slightly below average but showing excellent colour, ripeness and distinct regional flavour.
The key to providing premium high-quality wines from the vineyard is in the selection process. Each Coonawarra vineyard was carefully monitored as ripening progressed and only those parcels exhibiting excellent potential in terms of varietal expression and colour intensity were set aside as candidates for St Hugo. 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 wines were drained from the skins; the skins were then pressed with the pressing returned to the free-run. Malolactic fermentation and 23 months’ subsequent maturation took place in very fine grain French oak and American oak hogsheads. 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.