Our estate-grown reds are renowned as some of Australia’s longest lived and most cellar-worthy. Taltarni was founded on these big, beautiful reds; they’re our pedigree.
2017 was an ideal growing season in the Pyrenees for full flavoured, cool climate red wines. An early onset of spring saw the vineyard came back into life and producing fruit earlier in the year. Mid-season rains further allowed the grapes to remain on the vine without stress, resulting in ripe flavoured, cool climate fruit.
A majority of These grapes are sourced from the estate’s oldest cabernet blocks, Block 27 and 39, which was planted in 1969.
Whole berry ferments were de-stemmed and not crushed into small open‐top fermenters to minimise any mechanical impact. This technique has resulted in a finely balanced wine that is driven by its varietal flavours and natural structure. The parcels were co‐inoculated for alcoholic and malolactic fermentation. It took ten days on skins to extract the perfect balance of structure and aromatics prior to pressing. The wine was then allowed to mature in both new and aged French oak barriques for 13 months.
With a vibrant red and a regal purple hue, the Taltarni Estate Cabernet Sauvignon is a true varietal expression of the cool climate from which it hails. The initial aroma of earth & dusty tones are underpinned by tomato leaf and black current. This aroma is complemented by a perfectly balanced palate of rich blueberry and cigar box that finishes with dark chocolate flavours that linger and bind, and a round and velvety tannin finish.
Taltarni Estate Cabernet SauvignonWine Analysis
Acid: 6.4 g/l pH: 3.56 Alcohol by volume: 13.9% v/v
Harvested: March 2017 Residual Sugar: Dry
Winemakers: Robert Heywood & Peter Warr