2021 Planta Circa
Ancestor Vine
Cabernet Sauvignon
$80.00
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.
181 in stock
Vineyards:
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.
Winemaking:
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.
Tasting Notes:
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.
Cellaring:
Drink now or cellar carefully and enjoy over the next 15 years.
Analysis:
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
2021 Vintages:
Wine Showcase Magazine – 97 points
Angus Hughson (Vinous) – 96 points
Gary Walsh (Wine Front) – 96 points
Brendan Black (Wine Pilot) – 96 points
Mike Bennie – 95 points
Dave Brookes (Halliday Wine Companion) – 95 points
Regan Drew (Wine Pilot) – 94 points
Andrew Caillard MW – 93 points
2022 Barossa Wine Show – Silver Medal
Previous Vintage Accolades
2019 and 2020 Vintages:
Did not make
2018 Vintage:
Mike Bennie (Wine Front) – 96 points
Wine Showcase Magazine 96 Points
Ned Goodwin – 96 points
Jeni Port (Halliday Wine Companion) – 95 points
James Suckling – 94 points
2017 Vintage:
Wine Front (Campbell Mattinson) – 95 Points
Wine Showcase Magazine – 95 Points
James Halliday Wine Companion – 98 Points
2016 Vintage:
James Halliday – 96 Points
Patrick Eckel Review – 97 Points
Campbell Mattinson (Winefront) – 96 Points
Wine Showcase Magazine – 96 Points
2015 Vintage:
Did not produce
2014 Vintage:
James Halliday – 98 Points
2013 Vintage:
James Halliday – 97 points
Wine Showcase Magazine – 96 points
Reviews
From the Zerk Vineyard, Lyndoch. Vines planted around 1880. 50% new French oak. One of my favourite Barossa Cabernets was the 1996 Seppelt Dorrien vineyard. My word that was a wine. I think my last bottle went a couple of years ago now. Anyway, I met winemaker Craig Stansborough for the first time last year (I don’t get out much) at a vertical tasting of Wendouree. Nice fellow.
No shortage of colour here, and indeed, purple is the word. Cassis, violet and dried roses, a little mint, baking spice, mocha oak is present, but soaked up by the intense black/purple fruit. Full-bodied, sweet black fruit, nutmeg and earthy flavours, firm acidity and coffee bean, with thick and ripe silty tannin, and rich and sooty tannin finish of sweetness, savoury bits, perfume and exotic spice. I think it has the makings of a ‘classic wine’. Gary Walsh 96 points
Cabernet sauvignon from the circa 1880-planted Zerk vineyard in the southern subregion of Lyndoch. Wild yeast fermentation, matured in French oak (50% new). Not a peep of herbaceousness in this wine, which is, in my humble opinion, what makes Barossa Valley cabernet sauvignon so wonderful. Deep, super-ripe black fruits, baking spices, cedary oak nuance, vanilla bean, licorice, grippy granitic tannins, bright acidity and a lovely flow of blackberry and cassis fruit through to the sustained finish. Very impressive. Dave Brookes Published 10 May 2023
