Tahbilk Reds are crafted with a commitment to traditional winemaking values.
Fermentation takes place in original open oak vats (over 155 years old), followed by maturation in similarly aged large French oak barrels prior to being bottled. Smaller French and American oak barrels are also used, with the wine from these blended back during the final filtering and bottling.
In the face of changing winemaking styles and trends, this has remained the way over the years, delivering wines of true provenance and reflective of each vintage.
Enjoy Now to 2029/2035
A vintage that delivered rich and deeply flavoured Estate fruit that was then completed with large open oak vat fermentation followed by maturation in small and large oak casks, traditional Tahbilk red winemaking practices first employed by my grandfather, have shaped this 2019 Cabernet Sauvignon.
Concentrated blackcurrant and dark plum fruits sit deliciously alongside mint, black olive and forest herb notes. A fresh grape acidity and firm, ripe tannins complete a distinctive wine with further complexity to come with careful cellaring.
Alister Purbrick | 4th Generation | Winemaker
Don't Take Our Word For It ...
"A serious, young Nagambie Lakes Cabernet from a region more noted for its Shiraz.
Blackberry, dark plum,, bracken and spice introduce a warm-hearted red with impressive regional earth and medium-bodied credentials set against a frame of fine tannins. Boasts Cabernet's firm structure and a generous addition of woodsy spice and oak."
Jeni Port | www.winecompanion.com.au | August 2022
VINTAGE 2019
2019 was the hottest summer on record, exacerbated by a dry winter and early spring. November and December were then tropical in comparison – higher temperatures and 50% more rainfall than the long-term average. This weather pattern saw terrific canopy growth, with the frequent rains turning the vineyards a vivid green.
The predictions of a warm and drier than normal summer, eventuated after Christmas The January average of 35 was 5 degrees hotter than ‘normal’ with February temperatures just a fraction above average. The heat was relentless, and there was no useful rainfall for the month so it remained very dry. Despite this the fruit didn’t ripen as rapidly as anticipated, and we started vintage relatively late on February 19th.
Ripening continued to be steady even though the hot days and warm nights continued, which allowed us to bring in fruit at optimum ripeness and without a rush.
And the end result? Yields for Whites were down on expectations, but quality was good.
The Reds fared better yield wise, and have bright fresh fruit, depth of flavour, and rich, full palates
