4.8 Tonne, Picked Between March 3rd and 6th of April 2006,
Single vineyard wine from the ‘Horse Paddock’ and House on the Hill blocks on our Stelzer Road Vineyard .
Total production 3850 bottles
576 Bottles Re-Released 2014
Rich and deep red with a brooding dark core
Great Barossa Cabernet varietals- Piercing red berry and black currant, liquorice savory leather and cedar notes. Plenty of fragrant dark fruits.
Vibrant cassis and savory strap liquorice. Rich mid palate with gentle warmth and fine elegant tannins. Great length with a hint of rich lingering chocolate flavours coating the mouth.
Winter saw good rains leaving the soil profile well moistened during the growing season for the 2006 harvest. December and January were relatively mild and provided a great foundation for early fruit development. There was a pretty solid heat wave in February that then gave way to absolutely perfect, mild ripening conditions through March and early April. The 2006 crop, although a little earlier than normal still managed to be absolutely chock full of Barossa Cabernet goodness. The grapes were picked, not on sugar level but when the tannins were ripe and sweet and the grapes peppered with crunchy seeds.
The Cabernet Fruit was harvested into my ‘field destemmer’ directly into my small batch fermenters. Each day I hand plunged the fermenters 3 times; morning noon and night. An old milk vat for temperature control, using drain and return chilling kept optimum fermenting conditions at the fore. After sixteen days on skins the ferments were basket pressed into small tanks to go through malolactic secondary fermentation.
I leave all my reds (and most of my whites) on extended lees contact whilst they go through ‘malo’. It seems to really unlock a lot of the fruit sweetness and fill out the bass notes in the palate.
Once Malolactic conversion was complete, I racked the Georgie’s Cabernet into a combination of new, one and two year old American oak hogsheads for 12 months maturation. The wine was then transferred for another twenty two months aging in five year old American Oak hogsheads. I use only American Oak on my Cabernet. The looser grain and sweeter vanillin sweetness enhances and mellows the inherent rigidity of Barossa Cabernet better than the more austere and tighter French Oak does.
Over five years in the bottle has allowed the flavours to integrate into an elegant and rich mouthful of flavour.
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