2011 Capisce Cabernet (DOZEN)

2011 Capisce Cabernet

Cabernet Sauvignon; the worlds most widely known grape variety and right at the top of the vineyard hierarchy in many Australian wine regions. The story of Cabernet Sauvignon begins in Bordeaux and not so long ago our suspicions were confirmed as it was discovered to be the 17th century offspring of Cabernet Franc and Sauvignon Blanc, and now known around the country by its friends as Cab Sav.

What better subject for my latest release.....Capisce? This varietal has had me ticking over and obsessing on many occasions over the years.

Here is the scenario....

Entré Cabernet Sauvignon. When we think of the wine region that is McLaren Vale we think of Shiraz as its King, but when you look closely into the recesses of the Vale, and contrary to our arid, maritime climate, you will discover some amazing pockets of Cabernet Sauvignon. In the high sands of Blewitt Springs we find the old vines of this noble yet humble player, sharing the spotlight with its regal compadre.

Many times throughout my winemaking journey Cabernet has been my muse and played a prominent role during my time at Tatachilla. I have been lucky enough to spend time in several chateaux in Bordeaux on the Western coast of France where Cabernet is the matriarch of the Bordeaux blend.

There are similarities between the year of the ‘South Australian summer that never was’ in 2011 and the cool, misty air of Bordeaux which has resulted in a lively, fresh McLaren Vale Cabernet. This Cabernet is not just black currant and green capsicum, not just power and tannin. Let your senses run wild with the naturally striking nature of this classic McLaren Vale Cabernet.

The particularly announced perfume of this high sands Cabernet is ubiquitous with a delicate bright, fresh, floral violet spectrum and an array of dark berry fruits- blackberry and mulberry, exotic spices, wrapped up in liquorice strap. It has a vivid and pleasingly chalky mouth feel and a youthful personality. Its beautiful inky crimson colour is extracted from its firm skin and this stunning wine will look at home on the dinner table or grasped firmly in hand while curled up under your favourite blankie in front of the fire. Drink it in the season in which it was released; the smell of roasting mulga wood on the fire, a plate of beef bourguignon and a bottle of Capisce Cab Sav will make for the perfect winter evening.

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