- 94 Insider Points

REVIEWS

Cabernet from McLaren Vale has great character, showing an elegant and herbal nose, with lean and mean acidity and ripe black fruit on the palate.  I found black cherry and cassis with warm leather, pipe tobacco and just a hint of something herbal.  By no means a wimpy wine, this bottle is meant for lovers of big reds and connoisseurs of the subtleties of fully extracted cabernet.  I very much enjoyed this bottle, you can too now through 2020. - 94 Insider Points

WHY WE LOVE IT
  • BLEND
    Cabernet Sauvignon
  • ALCOHOL
    14.50%
  • SIZE
    750ml

91pts Wine Enthusiast This vintage of Chapel Hill's Parson Cab is another solid and varietally expressive drop that delivers bang for the buck. Medium in weight, it offers up a mélange of aromas and flavors: cherries, plums, black olives, thyme, dried leaves and warm earth, all balanced by soft-edged chalky tannins, sandy texture and a lift of acidity. Drink beside a char-grilled steak or a bowl of spaghetti Bolognese. 


Trophy 2018 Sydney Royal Wine Show - Best Cabernet Sauvignon


Chapel Hill Winery in McLaren Vale was built on the site of the Seaview Chapel and school house. The 1865 ironstone Chapel still proudly stands today and is an integral feature of the tasting room. Planting of the vineyard commenced in 1972 and the first vintage was in 1975. Perched on the edge of the spectacular Onkaparinga Gorge, shallow rocky soils are a feature with sweeping views back over McLaren Vale and Gulf St Vincent.

“The purity and balance expressed in our wines is inspired by a deep respect for our land and vines.” Michael Fragos.

 

TASTING NOTES 

From the Winery: The Parson Cabernet Sauvignon is our introduction to explore and enjoy this regal McLaren Vale variety. This wine displays expressive and alluring aromas of liquorice and mulberry. The wonderfully structured and eloquent palate is broodingly complexed by an array of persistent fine grain tannins.

THE STORY TO KNOW

To achieve the desired style and to harness the regal varietal flavours of Cabernet Sauvignon, the grapes were strategically harvested to avoid any green tannins or overripe jammy fruit flavours. The subsequent open ferments were then gently plunged daily and allowed to remain on skins for up to 9 days to ensure the optimum extraction of flavour and tannin. Following basket pressing the free run and pressing fractions are combined. To promote and nurture varietal expression and complexity only well seasoned tight grained French oak was used during the maturation process. During this maturation period the wine was regularly racked to encourage the integration and mellowing of the boisterous youthful tannins.