The Patricia wines are made in honour of the family matriarch Patricia Brown. The range is a culmination of the very best in viticulture and winemaking.
The Patricia Cabernet Sauvignon has already received two and a half years bottle age to soften and integrate its characters and will continue to improve over the next 6-8 years in the cellar. The wine has good length and is well structured with ripe flavours and a seamless elegant finish.
90 points, 2018 Halliday Wine Companion
Recommended food pairings: This concentrated red wine would make a great partner to tataki beef served on Asian greens and shiitake mushrooms. It could also be enjoyed with a selection of aged cheddar cheese at the end of a meal.
Growing Conditions: Fruit for the 2012 Patricia Cabernet Sauvignon was sourced from three outstanding vineyards in Victoria. The Ray vineyard in the King Valley provided 55%, the Moonlight vineyard in the Bendigo region providing 30%, and the Penbro vineyard in Yea Valley vineyard 15%. The fruit was harvested in April 2012 at baumé levels ranging from 12.7 to 13.7.
Winemaker: Cate Looney
Winemaking notes: The wine was destemmed and crushed to fermenters. Selected small batches of the wine were cared for in the Kindergarten Winery. The wine spent 14 months in 69% new, 7% one year old and the balance older French oak barriques. A number of blending trials took place to produce a very intense and powerful wine from a low yielding vines. The wine was bottled with an alcohol of 13.5%, a pH of 3.57, and an acid level of 6.1 g/L.
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