Our Wines - 2010 Devote Cabernet Sauvignon
Gone But Not Forgotten
Deep, impenetrable red/purple in the glass our current release Yelland & Papps Devote Cabernet Sauvignon throws the spotlight on the strength of the 2010 vintage in the Barossa. Lush varietal aromas of blackberry, blackcurrant and dark plum burst from the glass with notes of cassis and kirsch. Hints of black licorice, dark chocolate, baking spice, clove, black pepper, Provençal herbs and macerated berry fruits cut through the primary fruit characters with lighter notes of eucalyptus and gentle, spicy oak sitting further in the background.
While the aromatic profile is stunning to say the least, it is on the palate that the strength of the 2010 vintage shines through. There is drive and endless energy as the wine flows across the palate, rich dark plum, blackberry and blackcurrant come to the fore with lighter notes of cassis, kirsch and macerated cherries. Sleekly-shaped on the mid-palate, you’ll see flavours of dark chocolate, rosemary, oregano, licorice, forest floor and spicy oak make an appearance before the wine powers to its lingering finish with vibrant acidity and a flourish of black and dark spiced berry fruits. Super-ripe chalky tannin gives the wine ample structure and while certainly approachable now, the wine will blossom with careful cellaring over the medium-term.
Drink now or cellar for 8-10 years
Fruit was picked on 26th of March
Fermented on skins in an open fermenter for 13 days and then gently basket pressed, this small parcel of wine was then transferred to new (20%) and old (80%) French Hogs heads for 20 months of maturing.
Once matured the wine was bottled unfiltered and then spent 6 months in bottle in our warehouse maturing prior to release.
Bottle – 12th January 2012
Alc – 13.5
pH – 3.14
*This was our last vintage.*
**This wine is no longer produced.**
The grapes were grown at Koonunga Hill, just north east of Greenock, were some of the most well known Barossa Cabernets originate. Vines were planted in the late 1990’s in sandy loam topsoil over deep red clay. Cropped at 2 tonnes per acre, the vineyard was harvested on April 14th when optimum flavours and balance were achieved in the grape.