Signature Collection Coonawarra Cabernet Sauvignon 2017

Colour
Medium dark crimson with garnet hues

Aroma
Floral lift, perfumed blueberries and hints of cocoa with overtones of violets and cooling dried herbs

Taste
Elegant and structural at its core with fine chalky tannins complimented by an even floral fruit spectrum, enhanced with subtle toasted oak

Ideal Drinking Window
2020 - 2028

Harvest Date
March - April 2017

Bottling Date
October 2018

Region
Coonawarra 

Grape Varieties
Cabernet Sauvignon 100%

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
Good Spring rainfall set the season up well, with temperatures remaining above average throughout most of the growing season. Significant rain in mid-March created some disease pressure, although ripening continued well until mid to late April where more significant rain caused further disease pressure and the requirement for remaining blocks to be harvested very close to optimal ripeness.

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 16 months’ maturation took place in approximately 50% 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 13.8 %v/v
TA 6.6 g/L
pH 3.51