Family Reserve Coonawarra Cabernet Sauvignon, Trentham Estate
Cabernet Sauvignon vines are perfectly suited to the Coonawarra region, where a magical combination of the terra rossa soil and cool maritime climate produce very high quality grapes.
A vibrant red-purple colour with lifted violet and mint aromas. The palate has great length with balanced cassis fruit and dark chocolate.
Technical analysis
ALCOHOL
13.5 %
pH
3.56
ACIDITY
6.2 g/L
ORIGIN
Australia
WINEMAKER
Anthony Murphy
VARIETY
Cabernet Sauvignon
TIME IN OAK
12 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Coonawarra
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
Low rainfall and a warm growing season produced ripe fruit full of flavour at 13.2° Baume.
Vinification details
The grapes were crushed and fermented to dryness then pressed and matured in oak for 12 months before blending and bottling.
Awards
Halliday Australian Wine Companion: 94 pts
Contact us to discuss
A medium-bodied wine with Coonawarra earth, cassis/blackcurrant/mint fruit, and persistent, savoury tannins. A strong expression of place.
Halliday Australian Wine CompanionFamily Reserve Coonawarra Cabernet Sauvignon, Trentham Estate
Cabernet Sauvignon vines are perfectly suited to the Coonawarra region, where a magical combination of the terra rossa soil and cool maritime climate produce very high quality grapes.
A vibrant red-purple colour with lifted violet and mint aromas. The palate has great length with balanced cassis fruit and dark chocolate.
Technical analysis
ALCOHOL
13.0 %
RESIDUAL SUGAR
2.0 g/L
pH
3.41
ACIDITY
6.5 g/L
ORIGIN
Australia
WINEMAKER
Anthony Murphy
VARIETY
Cabernet Sauvignon
HARVEST DATE
April 2012
TIME IN OAK
12 months
SULPHUR
Total: 71 Free: 34
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Coonawarra
VEGETARIAN
Yes
VEGAN
Yes
Vintage conditions
2012 was considered an excellent vintage for Coonawarra. Mild days and cool nights were perfect conditions for producing great quality fruit.
Vinification details
Low rainfall and a cooler than average growing season produced ripe fruit full of flavour at 12.5° Baume. The grapes were crushed and fermented to dryness then pressed and matured in oak for 12 months before blending and bottling.
Awards
Halliday Australian Wine Companion: 94 pts
Contact us to discuss