“A compelling rendition, exhibiting blackcurrant, cake spice, subtle tobacco and toasty oak aromas on the nose. The powerfully concentrated palate displays awesome weight and depth, wonderfully enhanced by layers of rich texture and delectable flavours. Symphonic and gracious with an exceptional line and length. At its best: now to 2042." Rating: 98 by Sam Kim (Wine Orbit)
At less than a single acre, the Roennfeldt Road Cabernet Sauvignon vineyard is by far our smallest block. Wedged between the winery, an old creek bed and the Roennfeldt Road Shiraz vineyard, this triangle shaped block has proved time and again to be the source of world class Cabernet Sauvignon. Dry grown, the vines lie in free draining, dark sandy loam soils and benefit from cooling afternoon breezes that wind their way up the old watercourse. Ripening is slow and gradual, and hand picking of this site typically heralds the nearing end of each Greenock Creek vintage.
The preceding 2016 winter and spring was one of the wettest on record. The resulting wet soils, combined with a cooler than average spring and early summer meant the vines grew slowly but healthily with excellent canopy development and good bunch weight/numbers. Barossa experienced generally average temperatures through summer, and March saw the beginning of an Indian summer, which lasted until late April when most of the fruit for Greenock Creek was harvested. This was perfect for consistent ripening of grapes, with good colour development and natural acidity being retained.
The fruit is hand-picked, and fermented for 6-7 days in a single open top slate fermenter in the winery adjacent the vineyard. The wine is transferred to 100% French oak (30% new) hogsheads to mature for 2 years. The wine was then bottle matured for three years before release.
On the nose there are very floral aromatics, along with kirsch liqueur, violets, choc mint and cranberry. The palate is dense and firmly structured, resplendent with rich kirsch/ cherry liqueur, savoury hints and long lines of toasty oak tannins.
Cellaring recommendation: 15 years plus
