Country :
A Barossa legend since 1859

You confirm you are aged 18 years or over, are of legal drinking age and that any purchases you make will be for personal use only. By selecting the “Remember Me” option, you consent to us using cookies to remember the validation of your year of birth. See our Privacy Policy for information on how TWE handles your personal information.

Barossa Cabernet Sauvignon 2017

Barossa Cabernet Sauvignon 2017

RRP (750 mL)
$30.00
750 mL
$30.00
6 x 750 mL
$180.00

Overview

Overview

Pepperjack Barossa Cabernet Sauvignon is a blend of Cabernet Sauvignon parcels, sourced from premium vineyards throughout the Barossa. Pepperjack Cabernet Sauvignon offers bright red and blue berry fruit flavours and fine talky tannins. A rich, plush and concentrated wine with distinct varietal leafy notes and fine, textural tannins.

Varietal Cabernet Sauvignon
Vintage 2017
Country Australia
Region Barossa
Volume 750 mL
Enclosure Screw Cap
Alc/Vol 14.5%
Peak Drinking Enjoy Now
Winemaker Richard Mattner

Taste Description

Taste Description

Nose

Aromas of ripe dark berry fruits, black currants and plums with mint and varietal leafy notes.

Flavours and Palate

The palate is rich and flavoursome, full of plush, dark fruits soft talcy tannins and hints of oak. The wine has generous length and balance, while finishing rich and soft.

Awards and Accolades

Awards and Accolades

Gold 2018 Barossa Wine Show
Gold 2018 Adelaide Wine Show
Gold 2019 Perth Royal Wine Awards
Silver 2019 Royal Queensland Wine Show
Silver 2018 National Wine Show of Australia
Bronze 2018 Melbourne Wine Awards
Bronze 2018 Melbourne Wine Show

Viticulture

Viticulture

The 2017 growing seasoned for the Barossa started with a wetter than average winter and spring. This, combined with below average temperatures in December, January and February, resulted in a later harvest than we've seen in many years. With the good soil moisture and cooler temperatures the grapes ripened more slowly, enabling a gradual accumulation of sugars and flavours, producing full flavoured wines which retained their natural acidity and freshness.

After crushing and destemming, the parcels of fruit were fermented separately in traditional style fermenters. The wines were gently pressed, racked and transferred to French, American and Hungarian oak for 12 months maturation before blending and bottling.