2018 Planta Circa
Minimum order of 6 bottles.
RRP $80 – Limited production of 468 vines.
Vibrant colour leads to a nose of interesting and a complex array of aroma’s including varietal blackcurrant, earth, forest floor hints of vanilla and mocha derived from the new French oak. The full-bodied textural palate combines sweet fruit, fine oak and fruit tannin to give the palate richness with balance. We believe this wine displays all the elements of great Barossa Cabernet Sauvignon.
20 in stock
Zerk Vineyard, Lyndoch.
Circa 1880, PF Zimmerman planted 468 Cabernet Sauvignon vines on his family property ‘Woodlands’ situated on the outskirts of Lyndoch. We believe this to be one of the oldest bearing plantings on own roots of this variety in Australia and we feel privileged to be the custodians of this special part of the Barossa.
The fruit was picked on the 6 March 2018. The wine fermented in an open fermenter with indigenous yeast allowed to conduct fermentation. Temperatures were allowed to reach 28C with gentle hand plunging performed 3-4 times daily. After 12 days on skins, the fruit was basket pressed and transferred to 300 ltr oak barrels (50% new French oak with balance into 2, 3 & 4 year old French oak hogsheads) to undergo malo-lactic fermentation. Once malo was complete SO2 was added to the barrels, the wine was then left on lees to mature for 6 months before racking. The wine was then transferred back to the same oak and matured for another 9 months. No finning was used and only a very coarse filtration was used prior to bottle.
Vibrant colour leads to a nose of interesting and a complex array of aroma’s including varietal blackcurrant, earth, forest floor hints of vanilla and mocha derived from the new French oak. The full bodied textural palate combines sweet fruit, fine oak and fruit tannin to give the palate richness with balance. We believe this wine displays all the elements of great Barossa Cabernet Sauvignon.
Drink now or cellar carefully and enjoy over the next 15 years.
Alc/vol 14.5 % TA 6.80 g/l pH 3.41 RS 2.10 g/l VA 0.48 g/l
Current Vintage Accolades
Mike Bennie (Wine Front) – 96 points
Wine Showcase Magazine 96 Points
Jeni Port (Halliday Wine Companion) – 95 points
Previous Vintage Accolades
Wine Front (Campbell Mattinson) – 95 Points
Wine Showcase Magazine – 95 Points
James Halliday Wine Companion – 98 Points
James Halliday – 96 Points
Patrick Eckel Review – 97 Points
Campbell Mattinson (Winefront) – 96 Points
Wine Showcase Magazine – 96 Points
Did not produce
James Halliday – 98 Points
James Halliday – 97 points
Wine Showcase Magazine – 96 points
Fermented with indigenous yeast, hand-plunging 3-4 times daily, 12 days on skins, basket-pressed and transferred into new (50%) and seasoned oak, mlf, left on lees for 6 months, racked and returned to oak for 9 months. Eye-catching deep purple for a wine that shows stylish winemaking at every step. Old vines may be the star, but good winemaking brings added lustre. Aromas of loamy earth, ripe cassis, garden mint and dried leaves. A wealth of bright notes on the palate, sweetly spiced oak, supple tannins with tight finish. A keeper. Jeni Port Halliday Wine Companion (95 points)