2019 Sandalford Prendiville Reserve Cabernet Sauvignon
The wine is intense and complex. Like the nose, it will keep evolving in the glass as you’re enjoying it. The French oak adds a lovely layer of cedar, mocha and vanilla to match the abundance of dark fruit flavours. The tannins are powerful, yet tight and fine. Underneath there is a refreshing acid balance, which combined with the tannin, give this wine a beautifully textured line through the palate and length to the finish. With 70% new French oak, this wine is just a baby. Whilst drinking beautifully now, with careful cellar maturation for 15 years or more, this limited release of the Prendiville Reserve Cabernet Sauvignon will certainly reward the patient. (A small harmless deposit may form in the bottle during cellar maturation. Decanting is recommended prior to serving).
Winemaker comments
Winemaker Notes
Whilst the majority of Australia experienced a hot summer with above average temperatures in 2019, the southwest corner of WA encountered a quite the opposite. Temperatures for the growing season were cooler than the long-term averages. These milder conditions resulted in a delayed ripening pattern for most varieties resulting in slow flavour accumulation. With no disease pressure, all grapes were harvested with a good balance of sugar, flavour and tannin ripeness.
The resulting red wines are elegant in style displaying wonderful varietal characters.
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
Cabernet Sauvignon
Colour
Other Notes
Dark ruby red.
Nose
Production
Mulberry and blackberry fruits with hints of sage, camphor and bay leaf. The fruit characteristics are well married with the chocolate box and cedar notes derived from French oak maturation. Wild mint, juniper and dark berries on exhibit before the wine evolves and opens up to reveal a more savoury edge.
Palate
Tasting Note
The wine is intense and complex. Like the nose, it will keep evolving in the glass as you’re enjoying it. The French oak adds a lovely layer of cedar, mocha and vanilla to match the abundance of dark fruit flavours. The tannins are powerful, yet tight and fine. Underneath there is a refreshing acid balance, which combined with the tannin, give this wine a beautifully textured line through the palate and length to the finish. With 70% new French oak, this wine is just a baby. Whilst drinking beautifully now, with careful cellar maturation for 15 years or more, this limited release of the Prendiville Reserve Cabernet Sauvignon will certainly reward the patient.
(A small harmless deposit may form in the bottle during cellar maturation. Decanting is recommended prior to serving).
Vintage Conditions
Vineyard Notes
Whilst the majority of Australia experienced a hot summer with above average temperatures in 2019, the southwest corner of WA encountered a quite the opposite. Temperatures for the growing season were cooler than the long-term averages. These milder conditions resulted in a delayed ripening pattern for most varieties resulting in slow flavour accumulation. With no disease pressure, all grapes were harvested with a good balance of sugar, flavour and tannin ripeness.
The resulting red wines are elegant in style displaying wonderful varietal characters.
