Price:  £16.95 | Case Rate: £16.16
Ex Tax: £14.13

D'Arenberg - The High Trellis Cabernet 2016

Information

  • Country: Australia
  • Wine Region: South Australia
  • Wine Area: McLaren Vale
  • Wine Maker: Chester d’Arenberg Osborn & Jack Walton
  • Grape: Cabernet Sauvignon
  • Grape Percentage: 100%
  • Alcohol Percentage: 14.5
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2021
Food Matching

Food Matching

Steak, Game Birds, Goulash, lamb.

Duty/Vat Paid
WA: 90 (2015) VS: 90 (2013) JR: 15.5 (2009) WS: 85 (2012) JS: 92 (2015) WE: 85 (2008) JH: 94 (2014) WF: 90+ (2013)

Wine tasting notes

This is quite a serious Cabernet for the price. Black olive, bay leaf and blackberry dominate the nose with loads of plum and black currant strewn across the palate. Great fruit intensity with masses of spice and tannin. This wine would be well matched to any lamb dish.

Winery Information

D'Arenberg

One of the undisputed kings of Australian Shiraz and Rhone varietals, d'Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently. The original vineyards were established by Joseph Osborn in 1912 in the McLaren Vale region of South Australia. A century on, the estate has grown to 345 acres, and the mantle now rests with fourth-generation winemaker, Chester Osborn. By maintaining a focus on traditional winemaking and nurturing their old-vine.. read more

Expert Reviews

Wine Advocate/Robert Parker (2015)90 pts

The structured house style works well with the 2015 The High Trellis Cabernet Sauvignon. Leafy, floral and cassis notes appear on the nose, while the full-bodied palate is firm and concentrated and the finish long and precise. It could use a couple of years to mellow, then it will drink well for a decade or more.

Vinous/Antonio Galloni (2013)90 pts

Vivid ruby. Aromas of cherry pit, black currant and pipe tobacco, lifted by a peppery element. Broad and appealingly sweet, offering juicy black and blue fruit and spicecake flavors plus a touch of mocha. Closes smooth and spicy, showing very good cling and round, even tannins.

JancisRobinson.com (2009)15.5 pts

Tasted Jan 2012 - Bit of varnish on the nose. Very sandy tannins - angular. Chewy, impenetrable. (RH)

Wine Spectator (2012)85 pts

Web ONly 2015 - Firm in texture and generous with its meaty black currant and sage flavors, coming together against a push of tannins on the finish.

James Suckling (2015)92 pts

Blackberries, cassis, dried violets and blackcurrant compote, as well as dried mint and a touch of acacia and dried pine needles. The palate delivers a layered assortment of juicy fruit, succulent yet well-structured tannins and a long, chewy finish.

Wine Enthusiast (2008)85 pts

Cherry fruit and peppery spice mark the aromas of this effort, which features a surprisingly light feel in the mouth despite ample (14.5%) alcohol. The flavors are red fruit rather than cassis, with hints of brown sugar and baking spices in support. Probably best over the next few years. J.C. (12/31/2010)

James Halliday (2014)94 pts

Crushed and destemmed, open-fermented with heading down boards, 2-3 weeks on skins, matured for 22 months in French oak (10% new). Deeply coloured; a prime example of the affinity between McLaren Vale and cabernet, even if the flavours are slightly left field and the wine does best in cooler vintages. It is medium to full-bodied, and the cassis and black olive fruit does have dark chocolate notes, and persistent tannins. Gold medal Adelaide Wine Show '16.

Wine Front (2013)90+ pts

A touch on the truffly side but in general this is rich with cassis, violet and vanilla cream; you get a lot of wine for the asking price. I wouldn’t be surprised if this cellars well too. High value.

Vinification Notes

Small batches are crushed in the Demoisy open-mouthed, rubber toothed crusher and then transferred to five-tonne headed-down open fermenters. These batches remain separate until final blending. Foot treading is undertaken two thirds of the way through fermentation. When tannin extraction is just right the wine is basket pressed and transferred to a mixture of new and old French and old American oak barriques and large casks to complete primary and secondary fermentation. The barrel fermented component is aged on lees to keep the wine fresh while also reducing the oak influence. There is no racking until final blending. Chester and the winemaking team undertake an extensive barrel tasting process to determine the final blend. The High Trellis does not undertake fining or filtration prior to bottling. Matured for 12 Months in New and older French and American barriques and large casks.