Our Lion's Roar of Barossa Cabernet comes from old vines planted between Seppeltsfield Road and Marananga in the Barossa, on ancient red soils and rocks ideal for Cabenet encouraging tight-skinned small berries to 'populate or perish'.
Selected bunches were hand picked by family and friends in the second week of April and gently crushed into open top fermenters. After 12 days fermentation the wine was then basket pressed into 30% new French Oak Barriques and aged for 14 months thereafter. Made with minimal winemaking artifact, to capture the essence of the vineyard. This wine will reward further cellaring and decanting.
Dark purple and near-impenetrable with a very bright purple-violet rim edge.
Classic cabernet aromatics from fresh mid-season blueberries to a freshly opened bottle of cassis. There’s a blackberry and aniseed aromatic edge, too, and then some faint, over-wafting cedar spice from prudent French oak use.
That oak’s hand-joined and turned framing supports the finest fruit display: pure cabernet sauvignon blackberry and blueberry flavours complete with the additional structure of drying tannins. This red wine’s fruit weight makes it lavish and rich in the mid-palate, but then more late-gifting tannin stretches out the wine, extending the back-palate on and on.
This red wine’s balance makes it enjoyably drinkable now, say with rich red meat stews. Given 5 years or even a decade it will have reached a stage of benevolent maturity where a Shepherd's Pie with lightly steamed green beans will be the perfect accompaniment.
This wine is suitable for vegans.
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