Little Giant Coonawarra Cabernet Sauvignon 2022 (Australia)

Description

Mulberry, Oak, Spice

"From a very fine vintage from the Coonawarra region, the wine was matured mostly in stainless steel with a portion in new and one year old French oak. The colour here is a very dark maroon. The nose gives us notes of blackberries, graphite, leather, licorice and a hint of mint. This is tight with coiled power, while the palate sees the emergence of notes of dark chocolate. A wine of medium length with sleek tannins and a fine line of acidity, this is attractive drinking now, but now even more promising for the next four to six years" Ken Garret, Wine Pilot

Aromatics of rich blackberry fruits and spice, lifted with perfume. The palate is deep with black currant, and mulberry, subtle oak provides a hint of chocolate and nutmeg. Chalky varietal tannins give classical framework and weight to the wine which finishes with integrated fruit and oak driving a long finish.

The southern hairy-nose wombat is smaller than other wombats but is stocky, robust and the proud state emblem of South Australia. Like the might of the little wombat, Little Giant is crafted from premium regional South Australian fruit from established vineyards that deliver character and interest well above their size and weight. Hand-crafted and made with minimal additions and preservatives, these are wines made of the vineyard. The grapes are picked at optimal ripeness, and minimally handled in the winery and fruit vibrancy is not hidden by non-essential artefacts. Seeking first and foremost fruit expression, drinkability and being a great accompaniment to food. Don’t let the size fool you, these are wines you’ll want to drink.

In 2022 the Barossa experienced outstanding growing conditions. Harvest started approximately 2 weeks later than the past 10 year average with Shiraz being picked mid to late March. A wet spring provided optimal soil moisture throughout the harvest months, spring storms resulted in lower than usual fruit set and although yields were lower the quality was high. Mild summer temperatures facilitated a long and slow ripening period which resulted in optimum colour development, and balance between fruit flavour and tannin.

Sourced from two vineyards that were planted with one on black and the other on red soils of the famed Coonawarra. All the fruit was picked during the early morning to retain colour and flavour retention and then crushed and fermented for a period of up to 10 days. Following primary fermentation, the wine was pressed off into a small parcel of new but mostly into older oak for malolactic fermentation and maturation where it was held for a period of 10 months prior to blending and bottling.

Food Pairing: Perfect with Roast leg of lamb and Dutch carrots.