Sylvan Springs Cabernet Sauvignon 2001

Sylvan Springs Cabernet Sauvignon 2001 is a mainstream, fruit-driven red from McLaren Vale, Australia

Tasting Notes

Winemaker's Tasting Notes:
You'll find the 2001 Cabernet Sauvignon to be deep red in colour, with a complex nose consisting of berry hints of Cabernet Sauvignon mintiness and leafy notes.
The palate displays intense ripe fruit, with lifted berry flavours and a touch of leafiness typical of a premium Cabernet Sauvignon. Maturation in imported French oak hogshead has added some toasty oak characters, with aid in the complexity.
With time, 4-6 years cellaring, the wine will develop chocolate tones and the initial firm tannin sensation will soften, adding complexity to this fantastic wine.

Food Accompaniments

Chicken, marinated in herbs and grilled; beef; pot roast; prime rib; grilled steak; grilled pork chops

Awards, Reviews and other Notes

86pt, Robert Parker, Jr.'s The Wine Advocate, #148 These mainstream, fruit-driven reds lack complexity, but are juicy offerings meant for uncritical quaffing. They possess oodles of fruit good winemaking and faithfulness to their varietal and aromatic/flavor profiles. Both are best consumed over the next 2-3 years.

86pts, Stephen Tanzer's International Wine Cellar, July/August 2004, Issue 115 Deep ruby-red. Currant and licorice aromas, along with a distinctly green element. Moderately intense, rather cool flavors are currently tightly wound, and showing limited flesh. This should become more pliant with two or three years of additional bottle aging, but it may always show a tart side.

Winemaker Notes

Brian Light
Viticultural practices: Single cordon – foliage wires; soil – grey sand 30cm over ironstone gravel over orange friable clay.
Yields per acre: 4t/acre
Number of cases per item produced: 555
Filtration & fining: Blending and coarse earth filtration 6-8 weeks prior to bottling. No fining.
Wood treatment: Nevers – Medium Toast Toasted Heads; American Hogsheads
Length of barrel maturation: 18 months – 33% new oak, 75% French oak, 25% American oak
1. Fruit selected for optimum ripeness
2. Machine harvested and quickly transferred to the winery for crushing
3. Crushed and destemmed to static fermenter
4. Fermented on skins at 20 – 24C after initial warming to 28C
5. Runoff and pressed to barrel at latter stages of fermentation
6. Completes Malo Lactic fermentation in barrel
7. Matured in barrel 15-18 months depending on the wine with regular rackings to integrate the oak tannins
8. Blending and coarse earth filtration 6-8 weeks prior to bottling
9. No finings used on this wine

Chemical Analysis

Price

SKU

Varietal

Alcohol: 13.5%
pH: 3.47
Total Acid: 6.6g/L
Residual Sugar: 2.8g/L
Free/Total Sulfur: 22/83

$15.99

4744

Cabernet Sauvignon