Signature Collection Coonawarra Cabernet Sauvignon 2016 1.5L MAGNUM

Colour
Medium dark crimson with garnet hues

Aroma
Ripe raspberry, perfumed blueberries and hints of blackberry
fruit with overtones of violets and cooling dried herbs

Taste
Generous and plush red fruits are supported by a backbone
of fine tannins and complemented by subtle toasted oak

Food Pairing
Roast or grilled fish, meat, poultry or mushrooms, basted with miso, garlic and thyme.

Ideal Drinking Window
2019 - 2030

Harvest Date
March – April 2016

Bottling Date
February 2018

Release Date
May 2019

Region
Coonawarra

Vineyards
Fruit was sourced from various  vineyards situated across the famous terra rossa strip in Coonawarra, this free draining soil is essential in driving the concentration, depth and flavour development. Lower yielding, older vines are targeted to ensure the fruit has the intensity to reach the expectations of St Hugo.

Vintage Conditions
A dry spring, with warmer than average temperatures meant that early development progressed quickly. Slightly above-average temperatures towards the end of the growing season and a couple of helpful rain events ensured even and consistent ripening resulting in generous flavours and decent yields.

Winemaking
The key to producing St Hugo is 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 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 and open 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; for the static fermenters only the free run was retained for the St Hugo blend. The open fermenters were pressed through a basket and bag press for gentle extraction and all fraction were retained. Malolactic fermentation and 20 months’ maturation took place in approximately 65% new French oak with balance in a mix of used oak. 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. The wine was matured in bottle prior to release to allow the wine to integrate further.

Wine analysis
Alcohol 14.3 v/v
TA 6.3 g/L
pH 3.53