2007 The High Trellis
McLaren Vale Cabernet Sauvignon
© Andrew Weldon
Technical Information
Senior Winemaker
Jack Walton
Other Vintages
2006 The High Trellis Cabernet Sauvignon Tasting Note >“Projects aromas of chocolate, licorice and blackberries. Complex flavour profile on the palate- it has sweet black currants, spices and licorice and is well padded with ripe, chewy tannins”
The Story Behind The Name
The High Trellis vineyard was planted in the late 19th century and received its nickname because in the 1890’s its vines were first at d’Arenberg to be trained above knee height. Over the past four decades, Cabernet Sauvignon from the High Trellis vineyard has been released under the d’Arenberg label to consistent critical acclaim. Indeed the first to be exhibited, won the coveted Jimmy Watson trophy at the 1969 Melbourne Wine Show, something of which d’Arry Osborn constantly reminds his son and fourth generation winemaker, Chester Osborn.
The Characteristics
The nose is perfumed, juicy and ripe with fresh blackberry dominant before a complex background emerges of fresh mint and an earthy character reminiscent of summer rain.
The palate is tight and focused with varietal blackcurrant forming the core. Given time to breathe, raspberry and blueberry emerge along with coffee bean and cocoa notes that are well balanced by the cedar character of the subtle toasty oak.
Fruit is certainly the star of this wine, showing wonderfully concentrated varietal characters and lively acidity with dusty, gritty fruit tannins providing a long finish.
The Vintage
Owing largely to drought and a warm start to Summer, the 2007 vintage started extremely early. These conditions caused short shoot length and reduced berry and bunch sizes.
In late January a 50mm downpour impacted yields further, but was a welcome relief for the mainly dry grown High Trellis and other Cabernet Sauvignon vineyards that contribute to this wine.
Moderately warm weather followed to ripen the fruit in low stress conditions that resulted in good flavour concentration and excellent levels of natural acidity
The Winemaking
Walking the vineyard rows and tasting grapes, Chester Osborn classifies and determines the ideal picking time for each individual vineyard.
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 near the end of fermentation followed by gentle basket pressing. The wine is then transferred to a mixture of new and old French and old American oak and large casks to complete primary and secondary fermentation. The barrel fermented component is aged on lees for added complexity with 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.