HUGO
USE DISCOUNT CODE: HUGO
At $24.50/bottle (Average) this is a real Bargain!
Our competitors don't come even close to this price!
And it's almost impossible to find these vintages in other retailers.
But most importantly, these are Great Wines!
We have already sold a few pallets to our members and now it's your turn to get your hands into it.
These wines were stored in perfect conditions at the winery and now it's stored in perfect conditions in our warehouse!
Our Guarantee: If not happy with the wine, FREE returns.
We will organise collection from your residence (For Free) and issue a refund on the remaining bottles.
ST HUGO COONAWARRA CABERNET SAUVIGNON 2010
Colour: Full depth red with an intense crimson edge
Bouquet: Lifted and intense on the nose, with vibrant cassis and black fruits layered over well integrated oak-derived notes of cedar, cinnamon and roasted hazelnut.
Palate: Richly concentrated pure fruit flavours combined with stylish and sympathetic oak supported by long, silky, fine-grained tannins and balanced acidity.
The excellent growing conditions in vintage 2010 have created the perfect balance between power and elegance that are just beginning to emerge from their youth..
Cellaring Potential: Drink now or over the coming decade with careful cellaring.
Serving suggestion: Recommended with herb-crusted lamb rack served with Rösti of sweet potato and basil and a red wine glaze.
Bottling date: July 2012
Last Tasted: 15th October 2019
AWARDS
Double Gold medal: 2014 China Wine & Spirits Awards
Gold medal: 2012 Limestone Coast Wine Show (Class 14)
Vintage Conditions
Good winter and early spring rains in the second half of 2009 set up the vines nicely for the 2009-2010 growing season.
The cooling influences of the Southern Ocean contributed to ideal cool to mild weather in early spring in Coonawarra, which together with the full soil moisture profiles led to healthy vine development, with balanced canopies for maximum photosynthetic efficiency and associated synthesis of flavour and phenolics within the berries.
A short hot spell in November disrupted flowering slightly giving rise to slightly below average crop levels.
Apart from another hot spell in late January and early February the season was relatively mild with fantastic conditions for growing premium wine grapes.
The conditions promoted full, even ripening with fabulous varietal intensity, deep, vivid colours, ripe tannins and balanced acidity.
Winemaking
The key to providing premium high quality wines from the vineyard is in the COLLECTION process.
Each Coonawarra vineyard was carefully monitored as ripening progressed and only those parcels exhibiting excellent potential in terms of colour, varietal expression and tannin structure were set aside as candidates for inclusion in the St Hugo blend.
All grapes delivered to the winery were de-stemmed and crushed into static fermenters.
Extraction of colour, flavour and tannin was achieved by “pumping over” regularly, allowing the fermenting juice to percolate through the skins.
Full drain and returns were also employed at various stages through fermentation to help build structured, yet supple, tannin profiles.
Once optimum colour, flavour and tannin extraction were achieved the young wines were drained from the skins; the skins were then pressed and the pressings fractions returned to the freerun.
Malolactic fermentation and 24 months’ maturation took place in fine grained French oak hogsheads with a small proportion of selected American oak hogsheads also used to provide some additional mid-palate depth.
Tasting of individual parcels revealed those that showed the distinctive regional and varietal characteristics required for St Hugo, and only these were used to create the final blend.
Analysis
Alcohol: 14.1 alc/vol
Total Acid: 6.9 g/L
pH: 3.55
ST HUGO BAROSSA SHIRAZ 2010
Colour: Deep crimson red with vibrant purple hue.
Bouquet: This complex shiraz is initially closed with a dense, brooding chocolate and cedary oak with a very subtle charry edge.
Palate: The taunt line, length and structure of ripe, fine tannin are what immediately strike the palate.
This tightly woven backbone is complemented by dense dark fruits, clove spice, savoury notes and well balanced oak that supports the wine without overwhelming it.
A classic wine from a great vintage.
Serving suggestion: It is ideally suited to flavoursome red meat, such as kangaroo.
Awards:
Gold: 2013 China Wine & Spirits Awards
Gold: 2013 RASQ Wine Show & Mediterranean Challenge - Toowoomba (Class 10)
Vintage Conditions
The best winter and early spring rains for five years lead to excellent vine growth, a very hot spell in November resulted in slightly lighter than average yields.
Mild and dry conditions through the rest of summer and early autumn provided ideal disease free ripening conditions.
Regular winemaker visits to the vineyards ensured that the fruit was harvested and the perfect time to meet the power and elegance requirements of the St Hugo Barossa Shiraz.
Winemaking
Varied winemaking techniques from traditional old open fermenters and modern sweeping arm fermenters were used to provide two distinctive wine style components for the blend.
The individual vineyard blocks were harvested by both hand and machine depending on vine age and were fully crushed separately to the fermenters.
Fermentation was controlled between 20 and 28’C with time on skins, ranging from 12 to 18 days, carefully monitored to allow the wine parcels to develop power without compromising their elegance or freshness.
Following pressing individual vineyard batches were matured separately in 80% French oak and 20% American oak, 65% of which was first use hogsheads, for up to 23 months.
The preference towards French oak was to target a tighter, more structural and elegant expression of Barossa Shiraz.
Each barrel was assessed for quality and appropriateness of wine style with only those best suited being utilised in the final blend.
The final wine is a blend of 15 vineyard blocks from a diverse spread of sub regions ranging from near Williamstown in the far south to Koonunga Hill in the far north of the Barossa.
The diversity of this fruit sourcing is to achieve the “power” from low yielding, mature Shiraz vines and to achieve “elegant” parcels from vineyards showing more restraint and structure.
Analysis
Alcohol: 14.8% alc/vol.
Total Acid: 7.1g/L
pH: 3.51
This seems like a very good deal, given the age already (accepting I know little about wine), and the fact I do not have a climate controlled cellar, what kind of timeframe do I need to drink these over?