Red Wine

Item Description

Redman Trio Cabernet Sauvignon Magnums - 05, 10 & 15 (x 3 Bottles)

Kindly donated by Redman Wines

Cabernet Sauvignon 2005 - Magnum  

WINEMAKERS COMMENTS:

The 2005 Redman Cabernet Sauvignon is made from grapes grown on thirty eight year old, hand pruned vines from the Redman family vineyards in the heart of Coonawarra.

The 2005 growing season began with a wet winter and fine spring conditions. Slightly cooler conditions for flowering resulted in a lower fruit set.  A mild and dry summer created an ideal ripening environment with harvest commencing a week or so earlier than normal. Cabernet Sauvignon yields were slightly below average with excellent fruit quality.

The grapes were mechanically harvested and crushed in the field. Initial fermentation was carried out in open concrete fermenting tanks and the cap was hand plunged three times a day. One third of the wine was run off into new French oak hogsheads, where fermentation was completed. The balance of the wine completed fermentation on skins, and was then transferred to barrels.

The wine was bottled, in March 2007, after eighteen months aging in French oak hogsheads.

TASTING NOTES: 

Colour:    Deep red with purple tints.

Bouquet: Dark berry fruit, violets, a touch of mint with smokey vanilla oak combine to give a complex aroma.

Palate:     The elegant palate shows rich berry fruit flavour, soft ripe tannins and a long dry. This is a full bodied

Coonawarra Cabernet Sauvignon with excellent flavour and structure.                  

WINEMAKERS: Bruce and Malcolm Redman

Cabernet Sauvignon 2010 - Magnum

WINEMAKERS COMMENTS:

The 2010 Redman Cabernet Sauvignon is made from grapes grown on vines that are over forty years old, and carefully hand pruned, on the Redman family vineyards in the heart of Coonawarra.

Winter rainfall in 2009 was above average giving good soil moisture levels for budburst in early spring. Favourable conditions continued during spring with minimal frost, while settled conditions throughout flowering allowed for good fruit set. During November, Coonawarra experienced a protracted 'hot spell', however, the vineyards were spared from damage as bunch development was still at an early stage. A return to more stable weather patterns during summer saw the grapes mature slowly.

The Cabernet Sauvignon grapes were harvested during the last week of March, which is slightly earlier than usual. The fruit showed excellent flavour and varietal definition with yields being a little below average.

The grapes were mechanically harvested and crushed in the field. Initial fermentation was carried out in open concrete fermenting tanks and the cap was hand plunged twice a day. One third of the wine was run off into new French oak hogsheads, where fermentation was completed. The balance of the wine completed fermentation on skins, and was then transferred to barrels.

The wine was bottled, in February 2012, after eighteen months aging in French oak hogsheads.

TASTING NOTES: 

Colour:    Dark red with purple tints.

Bouquet: The aroma exhibits violets, cassis and red currant fruit with overtones of oak.

Palate:     Rich ripe tannin and excellent Cabernet berry fruit flavour are the foundation. The finish is long in flavour, firm and dry. A classic Coonawarra Cabernet Sauvignon exhibiting elegance with excellent flavour and structure.

Cellaring;  Good now, or recommended best drinking around 7 – 10 years old.

WINEMAKERS: Bruce and Malcolm Redman

Cabernet Sauvignon 2015 - Magnum

Viticulture Redman Cabernet Sauvignon is made from grapes grown on vines that are over forty years old, and carefully hand pruned, on the Redman family vineyards in the heart of Coonawarra. From a seasonal point of view, April to July 2014 provided an excellent start with average winter rainfall which set us up for an even budburst with good soil moisture. Spring however was not typical, being very dry and one of Coonawarra’s warmest, with temperatures well above average advancing flowering in November by about 2 weeks. Very dry conditions continued through December, consequently berries remained small with thick skins. Ripening was set up perfectly with the vines receiving a refreshing drink of 90 mm of rain in mid-January. The grapes were harvested in the last week of March and the first week in April.

Winemaking The grapes were mechanically harvested and crushed in the field. Initial fermentation was carried out in open fermenters and the cap was hand plunged twice a day. One third of the wine was run off into new French oak hogsheads, where fermentation was completed. The balance of the wine completed fermentation on skins, and was then transferred to barrels. The wine was bottled, in February 2017, after eighteen months aging in French oak hogsheads.

WINEMAKERS:

Bruce and Malcolm Redman

COLOUR: Dark red with purple hue.

BOUQUET: Exhibits violets and cassis dark berry fruit with overtones of oak. PALATE: The mid weight palate shows excellent flavour and structure with rich fruit and fine grained tannins. The finish is long and flavoursome. A classic Coonawarra Cabernet Sauvignon exhibiting elegance with excellent flavour and structure.