Welland Valley and Valley Barossa Cabernet Sauvignon 2019 (Australia)

Welland Valley and Valley Barossa Cabernet Sauvignon 2019 (Australia)French oak Dark fruits Licorice & vanilla Fine tannins "It's wonderfully ripe and complex on the nose showing cassis, vanilla, cedar and warm spice aromas with a hint of dried herb nuance. The palate delivers terrific weight and intensity combined with supple texture and chalky tannins, finishing impressively long and structured" Sam Kim, Wine Orbit, Feb 2021 This Cabernet Sauvignon offers dark fruits, licorice and cassis notes with hints of spice and

• French oak
• Dark fruits
• Licorice & vanilla
• Fine tannins

"It's wonderfully ripe and complex on the nose showing cassis, vanilla, cedar and warm spice aromas with a hint of dried herb nuance. The palate delivers terrific weight and intensity combined with supple texture and chalky tannins, finishing impressively long and structured" Sam Kim, Wine Orbit, Feb 2021

This Cabernet Sauvignon offers dark fruits, licorice and cassis notes with hints of spice and cedary oak on the nose. The palate is rich with good structure and fine tannins to give length and power while finishing soft and full of flavour.

The Valley & Valley range of wines are produced from vineyards in both the Barossa and Eden Valleys. They aim for a style that typifies the Barossa – plush fruit, subtle use of oak and soft, round tannins.

In South Australia’s Barossa Valley, in the township of Nuriootpa is where you’ll find the Welland vineyard. Planted in 1923 by one of the Barossa’s founding families, Welland is the last remaining section of much larger plantings of vines and fruit orchards that once occupied the northern end of the township. Over the years much of the original vineyard and orchard had been cleared, subdivided and built upon. But when the last remaining hectares of this historic old Nuriootpa vineyard were listed for sale as a development site, a group of friends banded together to purchase it and breathe life back into this important part of Barossa history.

Picked, crushed and de-stemmed into a fermenter for seven days, the ferment is pumped over twice daily to maximise colour and flavour extraction from the fruit. Filled to French oak for up to 12 months.