Cabernet Sauvignon Reserve
2016
Pirramimma was founded by Alexander Campbell Johnston in 1892 and has been owned and operated by the Johnston family ever since. The Johnston family arrived in South Australia in 1839 and in 1892 Alexander, the tenth of thirteen children, purchased 97 hectares of rich farmland southeast of the then fledgling village of McLaren Vale. He named his land Pirramimma, an Aboriginal phrase meaning "the moon and the stars." The vineyard soils vary from sandy, on the rise, to rich dark loam on the flat....
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The exceptional 2016 vintage conditions guaranteed slow ripening and distinctive varietal character. Parcels of fruit were selected from the “Orchard Block” which was planted in 1967 using the famous low yielding “Reynell Clone” of Cabernet Sauvignon as well as from the 30-year-old “Pig and Pony” vineyard.
An enticing bouquet of lifted blackcurrant, violets and mint, with bramble notes and hints of cedar oak. With the palate showing intense briary blackberry, red currant and spicy black cherry flavours, with hints of quince, red capsicum and Kalamata olive. This powerful yet elegant wine is framed by balanced tannins and subtle oak, finishing with great length.
Superbly ripe and enticing with blackcurrant, warm spice, game, thyme and spicy oak characters, offering terrific fruit power and persistency. It's generous and satisifying with excellent complexity, finishing long and structured.
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These have always been unashamedly rich wines, exploiting the maritime cooling breezes and Mediterranean warmth of the Vale. But in the best sense. This is an amped, full-bodied dry red, with cooler spearmint and herbal drifts of Cabernet, serving as a soprano of freshness juxtaposed against a phalanx of cherry, plum and darker fruit allusions. Long and quintessentially cabernet.
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Shows that, when conditions are right, McLaren Vale can produce cabernet with convincing varietal character, needing no embellishment of lots of new French oak, bringing with it its own structure and texture. This really is a smart wine, with a juicy cassis component to finish it off.
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"Good hue; what can only be described as a relaxed, albeit complex, palate with blackcurrant fruit, strong cedary oak and firm but ripe tannins all politely waiting their turn on the medium-bodied palate."
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Sourced from a couple of propitiously situated blocks, one planted in 1967 and the other, circa 30 years ago. This is good, attesting yet again to the quality of cabernet from the Vale. A saline nose of anise, cassis, sage, saltbush and black olive tapenade. Fine. The mid-palate, expansive and layered by better oak tannins and firm and juicy grape ones. Check. The finish is tight, but not harsh. The billowing extract augurs well for a bright future.
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So savoury and delicious: Cabernet Sauvignon is rarely this expressive. Yes please! This wine almost jumps out of the glass in its vibrancy and intensity. It's incredibly flavourful for Australian cabernet which is usually far more austere than shiraz. Pair this full-bodied red wine with pepperoni pizza. Highly recommended.
Cabernet Sauvignon food pairings: grilled lamb, bison burgers, chicken salad, pork tenderloin, autumn hodge-podge.
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This wine almost jumps out of the glass in its vibrancy and intensity. It's incredibly flavourful for Australian cabernet which is usually far more austere than shiraz. Pair this full-bodied red wine with pepperoni pizza. Highly recommended.
Cabernet Sauvignon food pairings: grilled lamb, bison burgers, chicken salad, pork tenderloin, autumn hodge-podge.
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An emphatic expression of the variety, with regional identity in a supporting role. Blackcurrant, cedar, fresh and dried herbs are to the fore, the characteristic cabernet tannins providing the framework. Fullness of texture and length of flavour make a positive contribution to a well-balanced package.
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Plenty of meat on its bones. Blueberry and blackcurrant with spearmint and milk chocolate. Slight dip to the mid-palate but the attack and the finish are choc-a-block with flavour. Pretty aromatics too; there's even a whisper of truffle oil to mull over here.
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Lively cassis and minty aromas are woven with roasted bell peppers, pencil shavings, green olives, tobacco and spiced plums. It has opulent fruit in the mouth; great acidity to keep it fresh, and a lovely texture, which adds chewiness.
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"Juicy-black concentration of flavours and happiness. This is incredibly flavourful for cabernet which is usually far more austere than shiraz. I love it because the balance is just right between structure and fruit power. Lovely woodsmoke and spices on the finish. Superb craftsmanship. Pair this full-bodied red wine with meat lovers pizza."
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