{"id":632,"date":"2016-02-04T02:23:20","date_gmt":"2016-02-04T02:23:20","guid":{"rendered":"http:\/\/www.neweravineyards.com.au\/w\/?p=632"},"modified":"2025-06-06T03:44:22","modified_gmt":"2025-06-06T03:44:22","slug":"basket-pressed-cabernet-sauvignon-2016","status":"publish","type":"post","link":"https:\/\/www.neweravineyards.com.au\/w\/2016\/02\/04\/basket-pressed-cabernet-sauvignon-2016\/","title":{"rendered":"Art Series Cabernet Sauvignon 2016"},"content":{"rendered":"
Small open fermenters, extended maceration on skins, basket-pressed into French oak, 15 months ageing. Immediately, resolutely cabernet sauvignon! Great to see the grape variety so enhanced and celebrated without too much winemaking noise in the background. Textbook descriptors all round: blackcurrant, cinnamon, clove and violets, with just a light leafy theme throughout. Gently grippy palate to close.\u00a0 Jeni Port, Halliday Wine Companion.<\/div><\/div>
Food Pairing:\u00a0 <\/strong>This wine is best served as an aperitif or would perfectly accompany a variety of smoked Cheeses, Tapa\u2019s and Lamb Shanks.<\/div><\/div>
Winemaking Notes:\u00a0 <\/strong>Langhorne Creek, like the Adelaide Hills produces ideal climatic conditions for the production of premium Cabernet Sauvignon.\u00a0 The lake breezes and cool maritime conditions, combined with the extended ripening and acid retention the Adelaide Hills provide, allow for the development of intense varietal characters and cellaring abilities.\n\nIn early April the Cabernet vines left from the original plantings in 1988 at New Era Vineyards were hand harvested, destemmed without the crusher in operation and fermented in open vats with hand plunging for a 10 day period.\u00a0 After fermentation was complete, the wine was left on skins for a further maceration of 3 weeks prior to being basket pressed straight into French hogsheads where aging for 15 months.<\/div><\/div>
Awards & Accolades: \u00a0\u00a0\u00a0<\/strong>\n