2018 Sandalford Prendiville Reserve Cabernet Sauvignon Shiraz
Dark fruit flavours and savoury spices are in abundance and evolving with the layers of cedar and mocha derived from the toasted Frech oak, adding depth and complexity. The tannins are rich and mouth coating, full of power, yet soft and sweet. The tannin and acid balance builds a beautifully textured palate that lingers long. This wine, whilst drinking beautifully now, will cellar for at least a further 10 years and beyond. It will certainly reward the patient.
Winemaker comments
Winemaker Notes
After destemming and crushing, the select parcels of hand-picked Cabernet Sauvignon and Shiraz grapes were inoculated with a selected yeast isolate and fermented in small five tonne open fermenters. The ferments were worked to optimise colour, flavour and tannin extraction before pressing to tank and transferring to French oak barriques. After fourteen months of barrel maturation, thirty-four barriques of Cabernet Sauvignon and Shiraz were selected and blended before a small addition of Malbec was included to add plushness and complexity to the final blend. Each bottle of the Prendiville Reserve Cabernet Sauvignon Shiraz is individually numbered.
Meet the maker
By the time I turned 18, I had become fascinated with wine. I was keen to learn as much about wine as I could and I received some great advice: to work in the industry before committing to any tertiary study....
Continue Reading > I was lucky enough to get my start at the cellars at Houghton Wines, here in the Swan Valley. I loved it, and it was the beginning of a career which was to eventually see me spend 20 years with Houghton’s. But first, I wanted to discover what traditional winemaking was like in the northern hemisphere. I took myself off to Burgundy, France, where I worked several vintages learning as much as I could about the craft of winemaking from some the best in the business. Returning to Australia I continued my career, picking up a few awards in the process of learning more and more about winemaking and achieving Bachelor of Applied Science and Oenology at Charles Sturt University, NSW. I was awarded the inaugural Gourmet Traveler Young Winemaker of the Year 2001, James Halliday’s Winemaker of the year in 2009, Winemaker of the Year in Ray Jordan's 2017 Annual West Australian Wine Guide, and I’ve judged extensively at capital city and regional wine shows. Australia makes some amazing world class wines! I’ve been fortunate to be Senior Winemaker at Sandalford Wines since March 2021 and I’m delighted every day by our estates’ old vines, the passion of the viticulture team here, and the outcomes we are able to achieve each vintage.
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Continue Reading > I was lucky enough to get my start at the cellars at Houghton Wines, here in the Swan Valley. I loved it, and it was the beginning of a career which was to eventually see me spend 20 years with Houghton’s. But first, I wanted to discover what traditional winemaking was like in the northern hemisphere. I took myself off to Burgundy, France, where I worked several vintages learning as much as I could about the craft of winemaking from some the best in the business. Returning to Australia I continued my career, picking up a few awards in the process of learning more and more about winemaking and achieving Bachelor of Applied Science and Oenology at Charles Sturt University, NSW. I was awarded the inaugural Gourmet Traveler Young Winemaker of the Year 2001, James Halliday’s Winemaker of the year in 2009, Winemaker of the Year in Ray Jordan's 2017 Annual West Australian Wine Guide, and I’ve judged extensively at capital city and regional wine shows. Australia makes some amazing world class wines! I’ve been fortunate to be Senior Winemaker at Sandalford Wines since March 2021 and I’m delighted every day by our estates’ old vines, the passion of the viticulture team here, and the outcomes we are able to achieve each vintage.
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Tasting notes
Varietals
Varietal
Shiraz
Colour
Other Notes
Dark garnet with brick red hues.
Nose
Production
A complex amalgam of aromatics and flavour with the added benefit of several years of bottle age before release. Blackberry, plum, wild mint, savoury spice, bay leaf, star anise and chocolate on the nose. Still fresh and bright, the brambly fruit opens to reveal rich dark berry fruits, blueberry, chocolate box and a hint of violets.
Palate
Tasting Note
Dark fruit flavours and savoury spices are in abundance and evolving with the layers of cedar and mocha derived from the toasted Frech oak, adding depth and complexity. The tannins are rich and mouth coating, full of power, yet soft and sweet. The tannin and acid balance builds a beautifully textured palate that lingers long. This wine, whilst drinking beautifully now, will cellar for at least a further 10 years and beyond. It will certainly reward the patient.
Vintage Conditions
Vineyard Notes
The 2018 vintage was a brilliant red vintage for the Margaret River wine region. The preceding Spring was climatically very dry, allowing for excellent flowering and fruit set conditions. Rainfall in December and mid-January provided some much-needed moisture before the season witnessed an extended dry and warm period through to the end of picking in mid-April. The maximum temperatures were consistent with the long-term average and the cool nights are moderated by the region’s proximity to the Ocean. These factors provided ideal growing conditions. The wines will be long remembered for the exceptional quality displaying typicity and wonderful depth of flavour.
2018 Sandalford Prendiville Reserve Cabernet Sauvignon Shiraz
