Orlando Jacaranda Ridge Cabernet Sauvignon
Jacaranda Ridge™ Coonawarra Cabernet Sauvignon always exhibits its Coonawarra provenance in the form of regional aromas and flavours; the intensity of the fruit produced by this location is exceptional for the region.
Dark crimson red with excellent depth
Primarily, classic Cabernet Sauvignon aromas of blackberry leaf, give way to hints of darker berry fruits Subsequent notes of French oak, savoury leather and spice enhance the interest in this wine
A focussed wine displaying youthful primary fruit flavours of cassis and blackberry on the mid palate The tight tannin structure and balanced acidity drive a palate of excellent length and clarity. Influences of French oak in the form of toasted cedar notes are apparent but restrained
Roast rack of Australian lamb with rosemary salt
Sourced entirely from a single vineyard in the Northern Coonawarra. This vineyard consistently produces dark, densely fruited wines with excellent tannin structure and longevity. Always exhibiting its Coonawarra provenance in the form of regional aromas and flavours, the intensity of the fruit produced by this location is exceptional for the region.
The 2014 winter had excellent rainfall, setting up vineyards for even budburst with good soil moisture. Flowering was brought on by a dry, early spring which had the benefit of enhancing fruit set and minimising green berries. Bunch numbers were down but even and full, meaning quality was excellent. The dry conditions also ensured berry sizes were kept in check and with their thick skins, they were set to deliver excellent colour and tannin levels. Harvesting occurred from late March to mid April, which follows a consistent average to recent vintages.
A single parcel of fruit was fully destemmed, crushed and fermented in a small static fermenter for 12 days. The fermenting wine was tasted twice daily allowing winemakers to control the process and ensuring that the potential of this unique fruit was realised. Tight control on pump over frequency and duration, as well as temperature control (between 20ºC and 28ºC) was maintained throughout the fermentation. A cultured yeast was used to help ensure a clean and faultless ferment allowing the fruit to sing. At pressing, only the free running wine was selected, preventing over extracted characters or harsh seed tannins from being present. The wine was matured for 18 months in 100% new oak, 47% French and 53% Hungarian hogsheads from a variety of coopers.
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