Wine Article
2016 Parker Coonawarra Estate First Growth
Last edited on 7/26/2022 by LindsayM
This is the only version of this article / View version history
Viticulture
The terra rossa over limestone soils of southern Coonawarra have long been a much sought-after location to grow the finest of red grape varieties; the extended ripening period in this area provides wonderful fruit expression, depth and complexity.
Our ‘Abbey’ estate vineyard is located on this brilliant strip of soil and is predominantly planted to Reynell Selection Cabernet Sauvignon - original cuttings from Bordeaux. These vines, planted in 1985, are the backbone of our First Growth.
Winemaking
Harvested on the 22nd March 2016, fruit for our First Growth was fermented in a 9T closed-static-fermenter for 36 days (fermentation lasting 10 days before the parcels were topped and sealed). This extended maceration encourages tannin structure and increases ageing potential. After time on skins the wine was pressed to a prestigious selection of new Chateau Barriques, and Hogsheads sourced from renowned Bordeaux cooperages Seguin Moreau and Taransaud.
The wine was then matured in oak for 18 months to create fine grained tannins and produce a tightly structured wine with the potential to improve with correct cellaring in excess of 20 years.
Tasting Notes
Cabernet Sauvignon 100%
Colour Dark inky red with a scarlet rim and brilliant finish
Nose Cassis, dark chocolate and cigar box. Complex and vibrant with notes of plush black fruits, dried herbs, rosemary and earthy tones, reminiscent of roast beef and leather.
Palate Fine, sandy tannin with a seamless pure mouthfeel. Pure, bright fruit and and creamed honey notes with balanced acidity that glides through mid-palate fruit sweetness.
The terra rossa over limestone soils of southern Coonawarra have long been a much sought-after location to grow the finest of red grape varieties; the extended ripening period in this area provides wonderful fruit expression, depth and complexity.
Our ‘Abbey’ estate vineyard is located on this brilliant strip of soil and is predominantly planted to Reynell Selection Cabernet Sauvignon - original cuttings from Bordeaux. These vines, planted in 1985, are the backbone of our First Growth.
Winemaking
Harvested on the 22nd March 2016, fruit for our First Growth was fermented in a 9T closed-static-fermenter for 36 days (fermentation lasting 10 days before the parcels were topped and sealed). This extended maceration encourages tannin structure and increases ageing potential. After time on skins the wine was pressed to a prestigious selection of new Chateau Barriques, and Hogsheads sourced from renowned Bordeaux cooperages Seguin Moreau and Taransaud.
The wine was then matured in oak for 18 months to create fine grained tannins and produce a tightly structured wine with the potential to improve with correct cellaring in excess of 20 years.
Tasting Notes
Cabernet Sauvignon 100%
Colour Dark inky red with a scarlet rim and brilliant finish
Nose Cassis, dark chocolate and cigar box. Complex and vibrant with notes of plush black fruits, dried herbs, rosemary and earthy tones, reminiscent of roast beef and leather.
Palate Fine, sandy tannin with a seamless pure mouthfeel. Pure, bright fruit and and creamed honey notes with balanced acidity that glides through mid-palate fruit sweetness.