Wine Specs
Vintage
2009
Varietal
100% Cabernet Sauvignon
Appellation
McLaren Vale
Alcohol %
14.3
Shingleback Davey Estate Cabernet Sauvignon 2009
Museum
In Stock
Our winemaker, Mark (Jamo) Jamieson recently tried this wine in a tasting session. Here's what he had to say about how it's drinking today.
"The 2009 Davey Estate Cabernet Sauvignon offers rich blackcurrant and plum aromas, complemented by hints of cedar and mint. Full-bodied with balanced tannins and a lingering finish."
Wine Profile
Tasting Notes
Deep magenta red. Aromas of blackcurrant, blueberry, dark chocolate and mint. The vibrant dark cherry and blackberry
flavours are tempered with mouthwatering savoury and fine tannin elements, typical of Cabernet Sauvignon and the
2009 vintage.
Awards
Gold medal—2010 Royal Hobart Wine Show, class 44
Silver medal— 2011 Mundus Vini Great International Wine Awards, Germany
Silver medal—2011 International Wine Challenge, UK
Silver medal—2011 New Zealand International Wine Show, class 15a
Silver medal—2011 Sydney Royal Wine Show, class 53
Gold medal—2011 International Wine Challenge, Vienna
Gold medal—2011 Selections Mondiales des Vins, Canada
Vineyard Notes
The Shingleback Vineyard is located in the Willunga Basin at the southern end of the acclaimed McLaren Vale Wine
Region. Brothers Kym and John Davey planted their vineyard on land that the family has owned since 1959. This site is
dedicated to producing high quality, intensely coloured and flavoured grapes, using innovative canopy management
and progressive viticultural techniques.
Production Notes
Cabernet Sauvignon (predominantly clones LC10 and CW44), grown on both red and black soils over limestone on the
Shingleback Vineyard, are selected for this wine. Partial cold soaking prior to fermentation maximises the fragrance of
the finished wine. Extended fermentation time on skins helps to capture the essence of the fruit and gives a silky but firm
tannin finish. Maturation for an average of 14 months in fine-grained French, Central European and American oak hogsheads,
softens, enhances and integrates the fruit and structural components of the wine.
Winemaker Notes
Although soils held moderate moisture levels from winter, some early irrigation was required to compensate for the ongoing
drought conditions. Soil moisture levels were built up in mid January to ensure the vines were not stressed during
the critical period of veraison. When very hot weather was predicted, this moisture reserve and our ability to provide
supplementary drip irrigation rapidly allowed damage from the extremely hot conditions in late January to be minimized.
Fruit that was heat damaged shriveled and dried cleanly.
After the heat the weather was ideal, allowing the vines to recover, with harvest commencing approximately 2 weeks
early. Sugar and acid levels were ideal, with flavours developing early and delayed sugar accumulation. Lower yields
allowed the reds extended time on skins in fermenters, as there was reduced demand on winery facilities. There was
time for winemakers to maximize the potential of the fruit and to enjoy the crafting of the wines. The end result has been
aromatic and balanced wines, with fruit power and generally lower alcohol levels.