Product details

2016 Entav Clone

2016 Entav Clone

2016 Cabernet Sauvignon Petit Verdot

Coonawarra, SA

We have combined our new Entav Cabernet clones with our new Petit Verdot plantings to make a bright young red.

$28 per bottle
    The Wine Front November 2016 - Campbell Mattinson
    The Wine Front November 2016 - Campbell Mattinson
    91 / 100
    “A new wine from Coonawarra. Words we don’t say every day. Presented fresh from vintage, and as a ‘drink now’. Ditto. You certainly would want to drink it now. It tastes lovely. So fresh. So fruit driven. So heightened by florals and unhindered by tannin, though still with excellent shape and focus. Charge your glass for another round. Berried flavours on full, exuberant show. Stitches of bay leaf. Redcurrant. Smells and tastes the goods.”
    2016

    Wine Details

    • Region Coonawarra
    • Vintage 2016
    • Type Red Wine
    • Variety Cabernet Sauvignon Petit Verdot
    • Variety Composition

      54% 412, 31% 338 Cabernet Sauvignon, 15% Petit Verdot

    • Volume 750ml
    • Alcohol Volume 14%
    • Standard Drinks 8.3
    • Closure ScrewCap
    • Background

      ENTAV an acronym for Etablissement National Technique Amélioration Viticulture based in Le Grau-du-Roi in the South of France. This organisation selects, grows and tests the best clones out of France.

    • Vineyard Notes

      Balnaves have approximately 1 hectare each of Entav 338 and 412 Cabernet Sauvignon and Entav 181 Merlot and we are trialing these clones to see how they perform next to our current material mostly Reynella selection in Cabernet Sauvignon and D3V14 in Merlot. We have combined our new Entav cabernet clones with our new Petit Verdot plantings to make a bright young red for early consumption.

    • Winemaking

      The fruit was harvested at 14.2 baume on the 14th March 2016. 54% 412 Cabernet Sauvignon, 31% 338 Cabernet Sauvignon and 15% Petit Verdot were then combined in a 10 tonne open topped fermenter. The fruit was cold soaked on enzyme for 5 days at 10°C then inoculated with BM45 yeast followed by another 5 days on skins before pressing. Maturation took place in new Francois Freres Allier large format barrels and in tank for 5 months before bottling in October 2016

    • Tasting Notes

      This wine was made to capture the beautiful blueberry fruit and fleshiness of these clones.

    The Wine Front November 2016 - Campbell Mattinson
    The Wine Front November 2016 - Campbell Mattinson
    91 / 100
    “A new wine from Coonawarra. Words we don’t say every day. Presented fresh from vintage, and as a ‘drink now’. Ditto. You certainly would want to drink it now. It tastes lovely. So fresh. So fruit driven. So heightened by florals and unhindered by tannin, though still with excellent shape and focus. Charge your glass for another round. Berried flavours on full, exuberant show. Stitches of bay leaf. Redcurrant. Smells and tastes the goods.”
    2016

    Wine Details

    • Region Coonawarra
    • Vintage 2016
    • Type Red Wine
    • Variety Cabernet Sauvignon Petit Verdot
    • Variety Composition

      54% 412, 31% 338 Cabernet Sauvignon, 15% Petit Verdot

    • Volume 750ml
    • Alcohol Volume 14%
    • Standard Drinks 8.3
    • Closure ScrewCap
    • Background

      ENTAV an acronym for Etablissement National Technique Amélioration Viticulture based in Le Grau-du-Roi in the South of France. This organisation selects, grows and tests the best clones out of France.

    • Vineyard Notes

      Balnaves have approximately 1 hectare each of Entav 338 and 412 Cabernet Sauvignon and Entav 181 Merlot and we are trialing these clones to see how they perform next to our current material mostly Reynella selection in Cabernet Sauvignon and D3V14 in Merlot. We have combined our new Entav cabernet clones with our new Petit Verdot plantings to make a bright young red for early consumption.

    • Winemaking

      The fruit was harvested at 14.2 baume on the 14th March 2016. 54% 412 Cabernet Sauvignon, 31% 338 Cabernet Sauvignon and 15% Petit Verdot were then combined in a 10 tonne open topped fermenter. The fruit was cold soaked on enzyme for 5 days at 10°C then inoculated with BM45 yeast followed by another 5 days on skins before pressing. Maturation took place in new Francois Freres Allier large format barrels and in tank for 5 months before bottling in October 2016

    • Tasting Notes

      This wine was made to capture the beautiful blueberry fruit and fleshiness of these clones.