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Vintage
The 2005 vintage was by all measures outstanding. Cool nights and warm sunny days ensured perfect-ripening conditions prevailed with disease-free fruit.
Label Integrity
92% Cabernet Sauvignon, 4% Merlot, 4% Shiraz (Western Australia)
Winemaking
This wine was made using both traditional and modern methods of red wine vinification. Following small batch fermentation the wine was matured in both French and American oak barriques for ten months.
Tasting Notes
The 2005 Element Cabernet Sauvignon really exemplifies why Western Australia is one of the most renowned areas in the world for growing this variety. The colour is dark cherry with a hint of magenta. On the nose there is lifted berry fruits, cassis and a dash of eucalypt. The palate is medium-bodied bursting with brooding dark berry fruit flavours, velvet tannins and subtle citrus French oak notes. This wine whilst drinking beautifully now, will cellar for the next five years.
Assessment
– “ “Soft, easy, uncomplicated” is how Sandalford describes these wines and we reckon that’s exactly how you want your everyday drinking reds. The ubiquitous term “over delivers” sneaks to our mind, but really - this does. You can keep them in the cellar for a while but we don’t really see why – just drink ‘em! Western Australian Cabernet for under $10 by the case. This is a steal.”
- Cellar Press, Vintage Cellars.
“Winemaker Paul Boulden has really polished the Element range of wines over the past few years. It’s always been very good value for money but wines like this exceptional cabernet sauvignon raise the quality bar considerably. From the first sniff you know that there’s been some pretty good-quality fruit in this mix. The aromas show distinctive minty blackcurrant varietal cabernet that is powerful and very intense. A little quality oak weaves into the mix. The palate is medium to full-bodied and shows stacks of fruit intensity and flavour. It’s still tightly structured as good young cabernet should be but the depth and persistency of flavour is already evident. I like the fruit and oak balance, while the tannins provide ample structure and integrity to the wine.”
- Eating Out, Ray Jordon July 2006 (Food & Wine Section in the West Australian Magazine)
Awards
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