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  • Country ranking ?

    272
  • Producer ranking ?

    21
  • Decanting time

    45min
  • When to drink

    Now
  • Food Pairing

    Lamb

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The Story

First produced in 1954, and widely known as Black Label, WynnsCoonawarra Estate Cabernet Sauvignon has established a reputation for displaying excellent varietal and regional characteristics. The wine is produced from only the top 20-25% of Cabernet fruit available from WynnsCoonawarra Estate. A wine of style and stature, and a perennial favourite in auction circles, the Black Label is one of Australia’s most collectable wines and Australia’s benchmark Cabernet Sauvignon.  It consistently delivers the potential for medium to long-term cellaring, with the average vineyard age for Wynns Black Label over 35 years.

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Vintage 1965

Australia / Above average growing season rainfall was followed by a warm, dry vintage leading to good yields and high quality wines – especially reds which were a lighter, more elegant style.

In 1965 there were 7,287 hectares of vineyards in Barossa and 35,820 tonnes of wine grapes were crushed in that vintage.

Viticulturally this was a poor fruit set year for Grenache and growers also faced a downy mildew threat in December 1964 and again on January 4 when “oil spots” appeared after a prolonged dew.

Dam building was promoted as an alternative to wells and bores for irrigation. Undervine weed control, through mechanical cultivation and early herbicide use, was being promoted to boost moisture retention.
Concerns were also being registered about the potential for metal contamination from grape trays used for delivering loads.

Following years of wine promotion, the “red wine boom” began in Australia and between 1964/65 and 1969/70 red wine consumption would leap by 150% from 9.58 million litres to 25.47 million litres.

Barossa wineries continued to introduce new technology with Orlando commissioning the first McKenzie four stage continuous press, MAC static drainers and carbon dioxide drainers in 1965.

Penfolds introduced the first “bag in a box” – a metal container with a polythene liner but sealing problems meant that it failed to gain acceptance.

“Killer” yeasts were also recognised for the first time.

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Tasting note

color

Light and Ruby red

ending

Long and Gentle

flavors

Cranberry, Blackcurrant, Blueberry and Mineral

nose

Intense and Charming

taste

High in Acidity, Medium-bodied, One-dimensional and Elegant

Written Notes

Light medium intense ruby colour. Pronounced although partly closed nose – and thus not very complex yet. Aromas such as blueberries, black currants, cranberries and black olives. Medium-bodied wine with very high acidity, gentle tannins and pronounced mineral taste that last very long in less complex aftertaste. Fresh fruitiness – feminine, elegant and extremely stylish. Quite one-dimensional wine but very elegant. No further ageing.
  • 90p
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Information

Origin

Coonawarra, South Australia

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