- Composition: Cabernet Sauvignon
- Vineyards: Serpentine
- Region: Bendigo
- Harvest: 19th March 2018
- Harvest pH: 3.60
- Harvest BÉ: 14.8
- Bottled: June 2019
The Angel is a selection of our finest Cabernet Sauvignon barrels each year. After twelve months in oak, barrel selection occurs, with sampling to create the optimal blend. Once selected, the barrels are aged for an additional 5 months, after bottling 12 months of bottle maturation occur to allow for some development, in a wine that regularly shows well at 20 years of age the resultant wine is a sophisticated and extremely age-worthy expression of a cooler climate Cabernet Sauvignon.
Deep crimson with a purple hue. Intense aromatics, true blackcurrant and blackberry lead into polished red fruit and hints of cassis. The palate shows complexity, powerful yet fine tannin, all held taut by a surprisingly fresh and pleasant acid line. The palate shows depth with black fruit highlighted by baking spice, which carries through the finish. Incredible potential for ageing and could be an all-time great Angel vintage.
Vineyard, Vintage Notes
The Serpentine vineyard sits on the banks of the Loddon River 42 km north west of the township of Bendigo. Established in 1999 the vines are now 18 years old. The vineyard is planted predominantly to Cabernet Sauvignon.
The Serpentine vineyard sits on the banks of the Loddon River 42 km north west of the township of Bendigo. 20 year old vines planted to Cabernet Sauvignon (SA125), in soils of sandy clay loam over friable reddish clay with limestone pebbles. A warm dry climate with annual rainfall of 350mm. The vines are cane pruned with shoot and bunch thinning. Minimal irrigation and low rainfall results in a balanced canopy, more reminiscent of a dry grown vineyard. subsequently application of fungicide is rare.
The 2018 vintage was a particularly warm vintage with very little rainfall shown by the narrow harvesting window with both vineyards being machine harvested over two days. This shows in the wines more confected fruit notes. Reminiscent of 2016.
The fruit is 100% de-stemmed and hand sorted before being traditionally vinified in open stainless-steel fermenters, which are hand plunged twice a day. A portion of batches saw post ferment maceration. All batches are matured in 100% French oak for 17 months. A barrel selection, and minimum of 12 months bottle maturation also occur.
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