Never seen before in Australia, and usually reserved for the US market, this normally $40 Cabernet is all yours for just $20, for today only (and maybe tomorrow, if the stock lasts). While the export market has been closed off, for the time being, it does mean that these small parcels of exceptional wine are just there, ripe for the taking.
This wine represents a 'back-up-the-truck' moment and is only befitting of the full My Wine Guy regalia.
It’s got pedigree written all over it. The Clarendon Hickinbotham Vineyard has readily supplied fruit to Penfolds Grange and Hardy's Eileen Hardy over the years, making it one of the McLaren Vale's true Grand Cru site. The wine is also made by Shelley Terrasen, who spends the better part of her days working side by side with Peter Fraser at Yangarra. You can just feel the quality and workmanship that has given rise to this wine.
Aromatic, detailed, generous and plush. There are lashings of espresso, cedar, kirsch, spiced plum, blueberry and malted oak.
This is superbly structured Cabernet that feels detailed, and clean, providing ample generosity to the fruit, all neatly feathered with elegance and an undercarriage of acidity that belies both the altitude and the undulating slopes of the Clarendon site.
The 2017 harvest was a little later than usual, so it was the very last day in April that the Cabernet Sauvignon grapes were hand harvested from vines on a steep slope in Clarendon. At the winery, grapes were run across a mechanical sorting table and berries split with rollers and tipped into small open top fermenters. After a period of 3 days cold soaking, the must was allowed to warm naturally until inoculation with yeast for fermentation, which was carried out to dryness. Fermentation temperature was kept 23-25C, for 19 days, spending a little extended time on skins before pressing through a basket press. The wine was packed up to 15% new, and a few older oak hogsheads for completion of secondary malo-lactic fermentation. Upon completion, the wine was cleaned up and left for maturation in oak until bottling in July of the following year.
The palate has a core of black fruit, with dark chocolate and roasted coffee bean. The polished, yet complex textural tannins enhance the wines richness, its structure and gives incredible length to the finish.
When winemaker Tim Burvill decided to start Rockbare winery it was always his dream to make wines that were indicative of the region, these included: Chardonnay, Shiraz and Grenache. In 2001 Tim decided to go out on his own and formed the Rockbare label, he’s not looked back since. Tim grew up in Western Australia, but winemaking did not start until joining Southcorp and working with fruit from all over South Australia. Today Rockbare Wines is headed up by Chief Winemaker Shelley Torresan, with assistance from Peter Fraser. The Rockbare Cellar Door is based in the Adelaide Hills on the main street of the picturesque Hahndorf. The main building comprises a cottage built in 1845 - the perfect place to sample the wines of Rockbare. As well as the highly successful Rockbare brand there is the new project called Barossa Babe made from fruit sourced from 140-year-old vines.