Little Giant Coonawarra Cabernet Sauvignon 2023 (Australia)

Description

Mulberry, Oak, Spice

"Rich and varietally expressive, the inviting bouquet shows blackcurrant, blueberry, dried herb, and toasted nut aromas. The palate is equally satisfying, with good weight and a silky texture, beautifully framed by chalky tannins that make it sturdy yet supple and immediately appealing. At its best: now to 2030" Sam Kim, Wine Orbit, Jun 2025

Deep, inky magenta in colour, this Cabernet offers an expressive nose of tobacco leaf, warm spice, blackberry, dark chocolate, mint, cassis and well-integrated oak. The palate is seamless and focused, with bright energy and mouthwatering acidity carrying through to firm yet fine tannins, delivering impressive structure and length.

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.

The winter and spring prior to the 2023 vintage was generally a little wetter and cooler than what is usual, delaying the start of vintage and meaning some extra care was required through the growing period. Whilst the vintage was indeed later than usual, there were some really beautiful parcels of fruit that benefited from being grown in sites where the slower ripening simply enabled flavour ripeness to be achieved with character & balance.

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.