Country: Australia Region: Barossa Valley
Varietal: Cabernet Sauvignon & Shiraz
Vintage: 2016 Colour: Red Style: Dry
The Signature Cabernet Sauvignon & Shiraz – a superb 2013 vintage that honours Andrew Murphy. This celebrates his years of service, commencing in the Cellar he rose to Cellar Manager, qualified as a Winemaker, was promoted to Operations Manager in 1992 and today is Director of Wine.
The Cabernet Sauvignon components were sourced entirely from the Barossa Valley, with five main vineyards selected. The vineyards of Trevor From, near Williamstown, the Brooks vineyard at Gomersal, the Cowham Light Pass vineyard and the Crown Village vineyard, in the Krondorf foothills. These components all provide the rich lifted Cabernet Sauvignon aromatics and palate structure that The Signature is known for. The majority of the Shiraz comes from the Schiller family vineyard north of Nuriootpa on the Barossa Valley floor. Four blocks were selected with vines planted between 1925 and 1969. These blocks provide the Shiraz sweetness, fullness, depth and add many layers of complexity. Winemaking & Viticulture Dry and warm conditions during the 2013 growing season produced Cabernet Sauvignon and Shiraz crops with smaller bunches and berries full of concentrated flavour. All parcels of fruit were fermented separately in either eight-tonne open fermenters or six-tonne static potter fermenters using wild yeasts. These wild yeasts have helped contribute individual complexities to the wine, creating richness and fine textures.
The colour of The Signature 2016 is almost impenetrable, this is a wine of aromatics and fineness with great depth of concentration. Showing dark red powdery currants and the leafy freshness of mint and cool spices, the aromatics are complex Cabernet Sauvignon. The palate is all about Shiraz with dark plum, licorice and a potpourri of berry fruits, round, rich and complete with an ironstone depth of tannin, giving the support that will take this through the cellar for a very long time. Not to be opened for at least 5 years, but if you weaken, enjoy with a char grilled rump steak with all the extras.