Plantagenet Three Lions Cabernet 2020

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.

Vintage Conditions

The 2020 vintage saw hotter than average temperatures during summer in the Mount Barker sub-region, which condensed the growing season and brought forward harvest by approximately 4 weeks. Despite the challenges, the wine shows excellent quality, with intense flavours and colour development. However, the vintage may not be as reflective of the regional terroir as previous years due to the earlier heat.

Accolades

92 points – “The Cabernet from this very early vintage had plenty of punch and it’s been captured beautifully in this generous medium-weight wine from the Great Southern. Ripe blackcurrant and tobacco leaf aromas with lifted bright cherry and red currant notes. Neatly integrated palate with supple tannins and fine-grained oak. Traces of coffee grinds and dark chocolate with even a hint of orange rind completes an excellent value quality Cabernet.” – Ray Jordan, Wine Pilot

92 points – “It’s attractively lifted on the nose, showing dark berry, dried herb, floral and nutmeg aromas. The palate displays juicy fruit intensity together with rounded mouthfeel and beautifully-pitched acidity, finishing lingering and pleasingly dry.” – Sam Kim, Wine Orbit