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2018 Double Happy Cabernet Sauvignon Blend
Single Bottle
Awarded the Gold Medal at the 2023 Global Cabernet Sauvignon Masters in London.
“The wine has a deep red/purple colour. The wine has bright intense varietal fruit character with added complex of very fine oak (100% new French). Intense berry varietal fruit flavours supported by a combination of fruit and oak tannins. A wine that will age for a substantial time, continuing to complex and integrate. A beautiful varietal expression.” Philip Shaw
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- Vine to Wine
- Tasting Notes
Cabernet Sauvignon Blend
The 2018 growing season was a season of contrasts. The winter (2017) was very dry; June was the driest June on record. We followed our normal practice of pruning quite late to help avoid spring frosts at Koomooloo. As has been the case in the last decade, the seasonal patterns are showing quite a bit of variability – so the spring rains didn’t arrive until November/December. The season was warm and dry from January until harvest. The soils at Koomooloo are deep and have good water holding capacity, so even with low rainfall we still produced an excellent, balanced crop. Yields were moderate, with quality potential excellent.The fruit is from a Block 2 at Koomooloo Vineyard - a selection of 3 different clones. The Fruit is handpicked and chilled overnight and then destemmed (1-2T open fermenters). It is held for about 3-4 days before spontaneous fermentation starts. Wine is pumped over an irrigator twice a day until fermentation is nearly complete, then plunged carefully for two weeks. Lightly pressed to barrel and then held for 20 months before going to bottle.
The 2018 growing season was a season of contrasts. The winter (2017) was very dry; June was the driest June on record. We followed our normal practice of pruning quite late to help avoid spring frosts at Koomooloo. As has been the case in the last decade, the seasonal patterns are showing quite a bit of variability – so the spring rains didn’t arrive until November/December. The season was warm and dry from January until harvest. The soils at Koomooloo are deep and have good water holding capacity, so even with low rainfall we still produced an excellent, balanced crop. Yields were moderate, with quality potential excellent.The fruit is from a Block 2 at Koomooloo Vineyard - a selection of 3 different clones. The Fruit is handpicked and chilled overnight and then destemmed (1-2T open fermenters). It is held for about 3-4 days before spontaneous fermentation starts. Wine is pumped over an irrigator twice a day until fermentation is nearly complete, then plunged carefully for two weeks. Lightly pressed to barrel and then held for 20 months before going to bottle.
"The wine has a deep red/purple colour. The wine has bright intense varietal fruit character with added complex of very fine oak (100% new French). Intense berry varietal fruit flavours supported by a combination of fruit and oak tannins. A wine that will age for a substantial time, continuing to complex and integrate. A beautiful varietal expression." PS