Only the finest Cabernet vineyards in Langhorne Creek contributed to Directors’ Cut. The old vine fruit is the cornerstone of this wine's character. The fruit was harvested at night to retain freshness. Initial skin contact was followed by 7 days of cool fermentation with our Rhône isolate yeast and hand-plunging three times daily. Maturation then occurred in new oak hogsheads (both French and American) for approximately 14 months. The weight of fruit in Directors’ Cut Cabernet Sauvignon showcases how much of Langhorne Creek Ben can fit into one bottle. An almost impenetrable core of fruit is seasoned with dark spice like licorice, nutmeg and anise. The long finish heralds many years of future ageing and assures the palate of great quality. The enjoyment of this fine wine need not be delayed, but age will bring dividends.
Wine of the Week I was all set to write about the excellent Heartland Directors' Cut Shiraz until I came upon the cabernet sauvignon from the same winery, same vintage, and enjoyed it even more. This is a top-quality cab sav from Langhorne Creek, where you'll find some of Australia's best wine bargains. This looks stylish and expensive - but delivers on only one of those two promises. It is intense, dark and inky wine from the talented Ben Glaetzer, made from vines that are 40+ years old. It is almost impossibly flavoursome and assertive at 15% alcohol but handling it with ease. It spent 14 months in new French and Americal oak, but the wood is beautifully integrated. An impressive package and one that will almose certainly cellar for a decade of more. $33 Winsor Dobbin | WINE OF THE WEEK BLOGSPOT| March 6, 2016
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