Plantagenet Three Lions Cabernet 2021

Tasting Notes

• Colour: Deep maroon, indicative of its richness and intensity.
• Aromatics: The wine bursts with vibrant aromas of sweet red berry fruits, complemented by a pleasant herbaceous tobacco leaf character. Subtle hints of oak-derived toffee and traces of coffee grinds, dark chocolate, and orange rind create a complex and inviting bouquet.
• Palate: On the palate, the red fruits shine through, offering a seamless transition to the mid-palate. The wine features a layered tannin profile, enhanced by the smoothness brought on by the Merlot. The addition of Merlot provides a luxurious mouthfeel, balancing the wine’s natural acidity and fruit-forward profile with a sense of depth.
• Finish: A long, dry, and satisfying finish, making this wine a perfect candidate for aging. The lingering fruit and tannins will continue to develop over time.

Food Pairing Suggestions

• Mixed Grill Share Plate: The vibrant and structured character of this Cabernet Sauvignon pairs perfectly with hearty grilled meats, such as a mixed grill platter, offering a satisfying gastro pub-style meal.
• Roasted Meats: Ideal with roasted meats like lamb or steak, where the wine’s depth and complexity complement the savoury richness of the dishes.
• Aged Cheeses: Try pairing with rich, aged cheeses such as cheddar or gouda for a refined, full-bodied experience.

Best Serving Temp

Serve at 16-18°C to allow the wine’s aromatic complexity and fine tannins to fully unfold.

Winemaking

• Harvesting: Machine harvested and destemmed, with a 7-day cold soak to enhance colour extraction.
• Fermentation: Closed fermentation with a combination of rack and return and pump-overs, allowing for optimal extraction of flavours and tannins.
• Maturation: The wine was matured for 18 months in stainless steel with French oak staves, allowing the oak influence to subtly integrate with the wine’s fruit character.
• Blending & Bottling: After maturation, the wine was blended and bottled, ensuring balance and consistency.

Technical Terms Explained

• Cold Soak: A pre-fermentation process where the grape must is chilled for several days to extract more colour and develop a fuller aromatic profile.
• Rack and Return: A technique used during fermentation to extract more colour and tannins by pumping the fermenting juice over the cap of grape skins multiple times.
• French Oak Staves: Pieces of oak used during maturation to impart subtle oak flavours such as vanilla, spice, and toffee without overwhelming the wine’s fruit character.

Technical Data

• Grape Variety: 86% Cabernet Sauvignon, 14% Merlot
• Region: Great Southern, Western Australia
• Alcohol: 14% by Vol | 8.4 Standard Drinks
• pH: 3.59
• Titratable Acidity: 5.36 g/L
• Cellaring: Enjoy now or cellar for 5 to 8 years for further complexity.

 
 
 
 
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1 October 2026
 
 
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9 September 2026
 
 
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