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Abbey Cellars 2006 ‘Cardinal’ Cabernet Sauvignon

This week, I have chosen yet another sumptuous red with an interesting name from Abbey Cellars. Abbey Cellars have continued with their theme by naming their 2006 Cabernet Sauvignon ‘Cardinal’, indicating something special and also perhaps mature and rare.

The grapes for this wine were grown in Abbey Cellars single estate vineyard located on premium land within the Bridge Pa triangle in the Hawkes Bay. The site contains tee herd metal soils and superb grape growing conditions this region is known for.

In the 2006 growing season, hotter weather earlier on meant that the grapes were harvested earlier and riper than usual. The fruit was also unaffected by an unseasonal wet spell. As with all Abbey Cellars wines, the fruit was handpicked and in the case of this wine, it was decided on flavour-ripeness.

Once at the winery, the fruit was crushed and destemmed into open fermenters before being cold soaked for 48 hours to extract maximum colour and flavour. The juice was then warmed and inoculated with selected red wine yeasts. During a fermentation of then days, the cap was hand plunged to extract tannins. Following the ferment, the free run juice was pumped away and the skins transferred by hand to the press. The pressings were extracted separately and added back later to enhance colour and structure.

The wine, which consists of 86.5% Cabernet Sauvignon, 4.5% Cabernet Franc, 4.5% Merlot and 4.5% Malbec was matured in French Oak for nine months before bottling.

I found this medium to full bodied Cabernet Sauvignon to exhibit aromas of tobacco, blackcurrant and spice. On the palate, I found the same blackcurrant flavours accompanied by ripe plum, dark chocolate and liquorice flavours with hints of herbs and underlying earthy notes. It is a wine that is drinking very well now. In fact, I would suggest inviting the ‘Cardinal’ the next time you have barbequed lamb.

Reviewed by Stephen Clark (1/11/2010)
 

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