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2018 Garden & Field Gnadenberg Road Cabernet & Refosco Blend



Grape Variety: 50% Cabernet Sauvignon-50% Refosco

Region: Eden Valley-Barossa

Vineyard: Situated in the northern end of Eden Valley is the family owned and operated vineyard of Garden & Field. The site is spectacular which takes in a landscape of rolling hills with vineyards dotted in the distance. Planted on own roots and established as a non- irrigated site, with a southerly aspect. Elevation of 390m consisting of ancient volcanic soil, red brown earth, ironstone, quartz and schist rock lay over clay & limestone.

Season: The season began with good winter rain and followed by an average spring. The soil profile was wet and budburst/the growing season was off to a good start. With December came warm summer days and unlike the valley floor, cool evenings gave the vines respite from the daily heat. The dry conditions with high altitude breezes, kept disease pressure low. Overall an excellent vintage and one that will be regarded as a favourite.

Wine making: Hand-picked Cabernet and Resfosco grapes was de-stemmed and co- fermented as whole berries, hand plunged several times daily and left on skins for 14 days, gently basket pressed then transferred to new French Troncais and Jupilles oak for 26 months.

Appearance: Deep crimson red with purple hue

Aroma/Bouquet: Aromas of violets, blue & black berries and exotic spices. Leather and cedar nuances intertwine with ripe berries and an earthy nose.

Palate: French oak dances around black and ripe mulberry fruits with hints of leather and cedar notes. There’s an explosion of generous fruit which fills the palate with delightful aromatics continuing from your initial sip. Layers of delicious ripe fruit crescendo to a rich and savoury finish.

Food Pairing: Osso Bucco, hearty Italian cuisine or any rich intense flavoured food. This wine long for a food partner and appreciates decanting before enjoying.

Alcohol: 14.8%

pH: 3.63

Acidity: 6.3g/L

Residual Sugar: NA

Production: 35 dozen (750ml)

Cellar potential: Now to 2040+

Wine maker/Viticulture: Peter Raymond

Food Pairing

Wagyu Beef, slow cooked Beef cheeks with root vegetables or dark chocolate Raspberry tart.

Awards & Reviews

James Halliday November 2017 Weekend Australian Wine Review 95 Points
James Halliday 2019 Wine Companion: 95 points 5 Star rating