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Producer: Ravenswood LaneGrape Varieties: Cabernet Sauvignon 100%Optimum Drinking: Within 8 yearsWine Style: Complex balanced fruity redAlcohol by Volume: 13.5%Country: Australia
Very smart cultured and balanced. The fruit is refreshing yet the dominant cassis notes are pure and lifted. Very fine lasting tannins on the finish.
The Ravenswood Lane wines are made exclusively for us at the state-of-the-art The Lane Vineyard in the Adelaide Hills. Small parcels of fruit are hand selected to produce wines with impeccable provenance; each wine is a delicious combination of site, personality and experience that brings the vibrancy of the vineyard into every glass. Vineyard Manager Marty Edwards works closely with esteemed winemaker Michael Schreurs (former head winemaker at Henschke) following a philosophy of minimal intervention, respect for organic principles and capturing the essence of each site and variety. They have achieved this and more, in these inspirational wines.
2013 was perfect for ripening Cabernet Sauvignon in the Adelaide Hills. November rains led to abundant canopies promoting fantastic ripening power and protection for the ensuing heat that prevailed for the remainder of the vintage. Vintage started early thanks to the consistently warm and sunny dry days throughout January and February. The Cabernet is always the last variety to be picked, was picked in early April – later than anticipated thanks to the clear, cold, starlit nights which kept the sugars moderate and acidity vibrant. Stunning conditions for Cabernet.
The Cabernet was planted in 1993 on a north-facing slope at 440 metres above sea level. The soil type is the classic Ravenswood Lane ancient lithosols (ancient broken down limestone) topsoil over red podzolic clays. The vines are single cordon cane pruned to regulate yields and a strict VSP canopy management. The vines are green harvested back to one bunch per shoot at veraison.
The hand selected fruit was de-stemmed and hand sorted in the winery before whole berries are fermented in small temperature controlled stainless steel tanks. Each parcel was kept separately and carefully monitored for approximately 30 days during and post fermentation. The wine was then basket-pressed straight to French oak barriques (20% new and a mix of coopers). The wine spent 15 months in barrel before blending and bottling.
An ideal match with grilled lamb cutlets and simple fillet steak.
Cabernet Sauvignon 100%
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