This is a classic Cabernet style with red and black fruits on the nose, fine tannins, great length and persistence, and a medium body. The oak is nicely integrated and the result is a super wine from a splendid vintage. Cellaring potential? We always say 5-8 years so you don’t miss out on the fruit, but we pulled a 2002 BoB Cab out the other night and it was as bright as a button and clearly with a lot of life left in it.
Picking Date: 1st, 12th, 17th, 18th and 19th March 2010
pH Level 3.62
Total Acidity: 6.83 g/L
Alc/ Vol: 14.5.0%
Bottling Date: 3rd March 2011
Awards, Reviews & Accolades:
Gold Medal and Vinpac International Trophy for Best Cabernet Sauvignon at 2011 McLaren Vale Wine Show
The 2010 Battle of Bosworth Cabernet Sauvignon won a Gold medal (class 11) and the Vinpac International Trophy for best McLaren Vale Cabernet Sauvignon at the 2011 McLaren Vale Wine Show.
The Winefront Campbell Mattinson February 20th 2012
Certified organic cabernet sauvignon. Sees open top fermenters and is then matured mainly French oak, old and new. First and foremost, it’s a beautiful drink. Has a relaxed, fresh, natural feel to it. Tastes of tar and blackcurrant, dust and dried herbs. Almost a little sappy/spicy/perfumed in the mouth. Carries its alcohol with absolute ease. Quite gorgeous.
Rated : 91 Points
Drink : 2012 - 2020
Background, Vintage and Winemaker Notes:
Vintage 2010:We recorded just about average annual rainfall over the year, which resulted in healthy crops of Shiraz and Cabernet. Unseasonably warm November weather interfered with the chardonnay during flowering and has resulted in small crops of this variety. The weather then remained almost perfect for the rest of vintage. The general consensus amongst winemakers in the Vale is that 2010 marks an exceptional year for both red and white wines.
Winemaking: Traditionally made in open fermenters and matured in a mixture of both old (70%) and new (30%) mainly French (with a little American) oak. We blend a small amount of ‘cordon cut’ ‘Amarone’ style Cabernet back to the main blend just prior to bottling. This component is made from Cabernet Sauvignon that was vine dried for about two weeks after harvest and separately fermented and matured. The ‘Amarone’ style component adds an interesting dimension to what is essentially a single vineyard wine.