Herbert Sutcliffe and Jack Hobbs. Quite simply, the two men formed the best opening pair in the history of Test cricket. They amassed 3249 runs in only 38 innings with 15 century stands at a whopping average of 87.81. Individually they rank as two of the greatest batsmen in history, but together they were unassailable. Similarly, when blending our Barossa Cabernet Sauvignon, we look for line and length in every barrel; lines of tannin and structure, and length of fruit flavour.
The aromatics of this wine display a deep cherry red with a nose loaded with fruit, red liquorice and cassis. Tobacco and herbal tea aromas followed by fresh blackcurrant and bay leaf.
The palate delivers layers of plump, juicy, ripe fruit, dense in texture and supported by the cassis and dark chocolate. Juicy acid with fresh fruits, blackcurrant, and lots of meaty, brothy flavours. Smooth and creamy midpalate, herbal and savoury, but not green. Long, lingering finish.
The mouth feel is particularly luscious, yet true to the varietal, it is also elegant and balanced.
Every Saturday in summer, our Aussie cricketers take to the pitch hoping to take more wickets than the opposition. For a successful spell, the bowler strives to achieve line and length with every ball. Similarly when blending our Cabernet we look for line and length in every barrel; lines of structure and tannin and length of fruit flavour
The 2017 Barossa Valley vintage was one of high yields and quality with good winter rains in 2016 providing perfect growing conditions. Average temperatures and low rainfall throughout March and April created ideal conditions for consistent ripening and flavour development. The grapes for our 2017 Line and Length were sourced from Will Holmes’s vineyard in the Gomersal region.
Harvest occurred later than normal on the 11th of April due to the lower temperatures. Following picking the grapes were fermented in 10T and 20T open and closed fermenters for 11 days at 22C. The open fermenters allow for tannin development and elongation which softens the palate and the closed fermenters and cool temperatures help to retain aromatics. Malolactic fermentation was then completed in stainless steel and majority of the blend stayed in stainless steel for maturation to create a vibrant, juicy, bouncy Cabernet. A small portion was barreled down to French oak for 8 months.