2016 William Randell Cabernet Sauvignon
Dense black red in colour. Lifted blackcurrants and violets with perfumed briary fruit on the nose. The palate shows ripe varietal characters with plush elegant fruit and savoury French oak. The palate is long and refined with complexity and balance.
Following harvest the fruit was crushed into a variety of small fermenters (4 to 6T in capacity). Fermentation was carried out at a warm temperature (25-28°). The ferments were manually pumped over to provide good control of tannin extraction. Each fermenter was treated as a separate parcel of wine and once dry was filled to French oak (40% new). Following malolactic fermentation the wines were racked and returned to the same oak. Parcels remained in barrel for an average of 18 months prior to blending. Only the best barrels from the multiple parcels were used to make the final blend. Once blended the wine was prepared for bottling.
A warm dry spring led to into similarly dry conditions in December and January. The warm weather brought harvest on in the first week of February. A couple of good rain events led to milder conditions and a long even ripening period and excellent flavour development. The wine from 2016 show typical Barossa warmth and generosity and will age well.
Gold at 2019 Decanter World Wine Awards
Silver at 2019 International Wine Challenge
Silver at 2018 International Wine & Spirit Competition
95 Points – Bob Campbell MW
Elegant, powerful cabernet sauvignon with classic cassis, blackcurrant, cedar and black olive varietal characters. A taut, high-energy wine that can be appreciated now but has obvious cellaring potential.
90 - 93 Points – Robert Parker Wine Advocate September 2018
I tasted the 2016 William Randell Cabernet Sauvignon as a final blend, one month before bottling. Mint and cassis mark the nose, followed by a full-bodied, ripe wine that seemed creamy-textured and soft. For a Cabernet Sauvignon, it's awfully plush and easy to drink.
91 Points - Huon Hooke
Deep, brightly glowing purple/blue colour, very youthful. The bouquet is subdued but has notes of smoky charry oak and some background celery and herbal notes. The wine is raw and edgy on the tongue, astringent and bold, with some hardness due largely to acidity. The berry fruit aromas are raw and shrill, too.
19/20 – Raymond Chan
Very dark, deep, near impenetrable black-hued ruby-red colour with some purple on the rim. The nose is initially a little restrained but shows plenty of presence and depth with well-packed and concentrated aromas of ripe blackcurrants and blackberries with hints of plums entwined with cassis liqueur, with nuances of dark herbs and mint. The aromatics are harmoniously integrated and grow in depth with aeration. Full-bodied, the palate has a rich and softly sweet, rounded core of fully-ripened blackcurrant and blackberry fruit with notes of plums, cassis liqueur and dark herbs. The oaking is sensitive and is integral. The flavours are integrated and balanced, and the fruit is supported by very fine-grained tannin extraction lending a refined structure. The acidity is soft, but there is power and energy driving the wine, which flows seamlessly to a smooth, sustained finish. This is a sweetly rich and harmoniously balanced Cabernet Sauvignon with ripe black fruits, cassis and herbs on a fine-grained, smooth flowing palate.
St Kitts, Milton Park