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This range is adorned with the full colour Angove Family Crest. These wines are framed with vibrant fruit expression, freshness, balance and finesse in mind. Sourced from our own vineyards and those of long term growers, the Chardonnay, Shiraz and Grenache Shiraz Mourvedre blend are all 100% McLaren Vale, while the Cabernet Sauvignon is a distinctive blend of McLaren Vale and Coonawarra.
The history of the Angove Family Crest in Australia began with the trademark registration of a double headed eagle with wings in 1908 by Dr William Thomas Angove. Its origin is not known with certainty, however in January 1883, in a letter to his brother Edward, William wrote, ‘Will you send me one of the crests you had done.’ Edward Angove’s reply to this question has not survived the test of time...
In 1948, second generation T.C. Angove approached the College of Arms, London with regard to registering the Armorial Seal, a spread double-headed eagle from the Angove Coat-of-Arms, as a trademark. Investigations by the College of Arms found that the arms were those of Abel Angove (1673-1741) of the Parish of Illogan, however the College was unwilling to confirm the supposed Angove Arms, but were prepared to incorporate the principal feature (the double-headed eagle) in a new granting of Arms in 1953.
Wines in this range:
McLaren Vale / Coonawarra
The McLaren Vale component is sourced from 2.1 acres of old Cabernet Sauvignon vines from the Warboys Vineyard. Located directly west of our McLaren Vale cellar door, their roots sit deep in low-nutrient loam and limestone soil. Facing the northern sun during summer, they produce small quantities of intensely perfumed round black grapes, which for the 2010 vintage were picked by hand on 28th March.
A little over two weeks later, on April 14th, the southern Coonawarra component was picked. Situated 100 kilometres from the Southern Ocean, and resting on a slight ridge just outside the township of Penola, the CW44 clone Cabernet Sauvignon ripens late in the season, delivering crunchy, black, herbaceous grapes.
Cabernet Sauvignon’s thick skins and small berries can result in wines which display a lot of tannin. To combat this tendency, the skins need to be handled carefully. The McLaren Vale component benefits from cool maceration at 10°C prior to fermentation, allowing the colour and soft tannins to be extracted from the skins in the grapes’ natural water and sugar solution. It is then warmed and inoculated with yeast, then fermented at 20 to 25°C before basket pressing to barrel.
The Coonawarra portion requires slightly different treatment. Picked in the cool of an autumn evening, the grapes are already cold when they arrive in our winery. Here they are warmed and inoculated, then very gently macerated for two weeks to carefully extract the classic Coonawarra flavours of mint and capsicum. A long maceration post ferment builds rounder, rich tannins to give the wine structure and generosity.
Both regional components were matured in French oak for 14 months. The final wine was selected from the best barrels, and assembled just prior to bottling.
The blend is 55 % McLaren Vale and 45% Coonawarra.
Deep blue black with vibrant purple hues.
Blackcurrant and mint aromas with a hint of sandalwood.
Blackcurrant juice is apparent on the palate. Soft full tannins fill the mouth, and an aftertaste of mint and French oak underline the moreish finish.
Drink now until 2022.
|Total Acidity||6.5 g/L|
|Residual Sugar||2 g/L|
|Bottled||14th October, 2011|