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Integro Cabernet Shiraz 2017

John Duval Wines, Barossa Valley, Australia

John Duval Wines
Barossa Valley Australia
  • 97
    Points
  • The 863 best
    of 3 290 954
    wines globally
  • 1 Pros of
    2 recommend
    this wine
3 97
  • Taste
  • Moment

  • Country ranking ?

    72

  • Producer ranking ?

    3

  • Decanting time

    4h

  • When to drink

    2020-2035

  • Food Pairing

    Lamb

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Vintage 2017

AUSTRALIA VINTAGE REPORT: The 2017 winegrape crush is estimated to be 1.93 million tonnes, based on responses received by the Wine Sector Survey 2017. This crush is 5 per cent higher than the 2016 final crush figure of 1.84 million tonnes (Department of Agriculture and Water Resources – Levies recorded figure). It is the third consecutive vintage where the tonnes crushed have increased.

Additional tonnes this year came relatively equally fr...

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Written Notes

John Duval Integro 2017 / Deep, dark plum and blackcurrant, bay leaf and clove. Alive with a vibrant array of intense blue fruit and blackcurrants supported by an elegant framework of poised and precise tannins. Deceptive depth and power all tightly packed and wound up ready to unfurl over many years, finishing long and pure.

The 2017 vintage year was defined by above average preceding winter and spring rains which restored sub soil moisture levels and replenished dams on the vineyard site. Generally milder summer conditions and cooler than average temperatures through the ripening period delayed harvest of the Cabernet until 17th April.

Cabernet Sauvignon was sourced from a single vineyard site to the east of the township of Springton. The vineyard itself is one of the oldest vineyards in Australia, with the earliest plantings going back to 1858. Best estimates put the earliest planting date of the Cabernet vines at this vineyard in the 1890’s, making these some of the oldest Cabernet vines still on their own roots anywhere in the word. The site was once part of an ancient sea bed, the thin loam soils sit above a substrate of red clay containing rose quartz and black mica schist fragments. The vines produce very low yields of intensely flavoured berries.

The Shiraz component was a blend of exceptional old vineyards from the Barossa Valley. The Cabernet (90%) and Shiraz (10%) components were fermented separately for 8 days on skins in small open top stainless steel fermenters with twice daily pump overs to extract colour, flavour and tannin. The Cabernet was aged in a mix of new (50%) and 3rd use (50%) French oak hogsheads for 18 months. The wine was then blended with the Shiraz component and bottle aged for 2 years before release.

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Information

Origin

Tanunda, Barossa Valley
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