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This is one of the slinkiest and most seductive styles of Cabernet in the country at the moment. It's Pyrenees Cabernet in the hands of Owen Latta and it is a magic drink. It's a modern take on a classic variety. Owen employs some whole bunches (25%) in the long, slow ferment and lets the wine hang out on skins for 5 weeks prior to pressing. Here are his thoughts on Cabernet from this region as scribed by the Wine Front's Mike Bennie: "I think cabernet is one of the best varieties in the Pyrenees... I remember (Pyrenees Cabernet showing) dark fruit, full flavour, good acid to cut through and a glide on the palate. I didn’t want to make something over-extracted or over-oaked, something fresh." This is a great approach to making Cabernet, looking for drinking ease as a young wine, not just structure and longevity. This is supple and deeply fruited and just a delightful drink all round.
What it Tastes Like
"Smells beautiful. Lavender, briar, red plums, cola, pepper. It’s really lovely. Has that softness yet firm edges that great cabernet can get. Slides through the palate, lean, pure, unadorned, reliant of fine squeaky tannins and fresh, brisk acidity. Just medium weight, great energy, feels like finesse. Such a good drink. Yup." - Mike Bennie (The Wine Front)
93 points. "Smells beautiful. Lavender, briar, red plums, cola, pepper. It’s really lovely. Has that softness yet firm edges that great cabernet can get. Slides through the palate, lean, pure, unadorned, reliant of fine squeaky tannins and fresh, brisk acidity. Just medium weight, great energy, feels like finesse. Such a good drink. Yup." - Mike Bennie (The Wine Front)
Sourced from the Old Burns Vineyard, Pyrenees. Fifteen year old vines at 350m ASL. Fermented in wax lined concrete vessels with 25% whole bunch. Wild ferment, hand plunged. Five weeks on skins post ferment. Naturally occurring malolactic fermentation. Unfined. Unfiltered. Minimal sulphur.
Closure: Screw Cap
Bottle Size: 750ml
About the Producer
If there is anyone working as hard as Owen Latta to put Ballarat in the mix of Australia’s foremost wine regions, we haven’t met them. The guy is a machine. At only 15 years old he completed his first vintage at Eastern Peake alongside his father and has since taken on the full-time running of the business. His low and zero sulphur wines are some of the best examples in the country and he is arguably the most influential up-and-comer from his neck of the woods.
The Pyrenees is renowned for its wines of presence and grace. Whether it is Syrah, Cabernet or Nebbiolo, the cool slopes of the Pyrenees consistently produce some of Victoria’s most remarkable wines. Classically, the wines are loaded with power and spice, with loads of flavour and great cellaring potential. One of the gems of Victoria wine.
Cabernet Sauvignon is one of the truly Nobel grapes. An inherently structural variety, Cabernet when handled gently can produce majestic wines of grace and beauty that mature gloriously with time in the bottle. Australian Cabernet runs the full gamut of style: from lighter, more finely boned versions from regions such as the Yarra Valley, through the exquisitely complex and firm wines of Margaret River to the intensely powerful wines from the Coonawarra, there is much to explore in the world of Australian Cabernet Sauvignon.
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