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Award Badge Medhurst Award
Medhurst Estate Vineyard Cabernet 2018



Estate Vineyard


A classic example of cool climate Cabernet with a long palate and soft tannin finish.

$55.00 / Bottle

The Season
The 2018 growing season began with a later then average budburst, and led into excellent conditions for flowering and set, auguring well for an even and good sized crop. However 200mm of December rain came and created an array of growing concerns, including large dense canopies and ensuing disease pressures. All hands on deck, removing unnecessary shoots, leaves and bunches in this time and a mild dry January-March saved this wonderful crop. The resultant fruit was ripe, balanced and the wines are approachable early with good prospects for long term cellaring. An excellent season of ripe, fresh flavours and understated power.
Tasting Notes
A complex cool climate Cabernet nose of dark blackberry, plums and hints of spice. Savoury and intense with fruit to the fore. The palate is defined by perfectly ripe soft tannins that will ensure that the 2018 Medhurst Cabernet Sauvignon will continue to improve with careful cellaring for at least a decade. A food match we like is Filet Mignon & Mushrooms braised in pan juices with potato-leek squares.
Wine Making
Low crops and careful canopy management ensure powerful varietal flavours and great intensity in a medium bodied frame. 3.1t was picked on the 14th of March and placed in the coolroom overnight. The following morning bunches were destemmed and crushed into 3 1t open fermenters where the grapes underwent fermentation and remained on skins for 15 days. This extended maceration produced silky tannins, essential for the structure and longevity of the wine. After pressing, the wine was racked to French oak barriques (40% new) for extended elevage. After 12 months the wine was rack and returned to 1 and 2-yr old oak for a further 6 months until bottling onsite on 28th August 2019. Only 160 dozen produced.

Vineyard: Medhurst Estate, Gruyere
Block: D block
Clone: SA125
Soil: Mountain-derived silty grey loams, ironstone gravel
Alcohol: 13.2
pH: 3.47
TA: 6.4

Food Pairing
Ideally matched with locally farmed spring lamb cutlets and crisp rosemary, salted roast kipflers.