• ST HUGO Coonawarra Cabernet Sauvignon 2018 bottle (front)
  • ST HUGO Coonawarra Cabernet Sauvignon 2018 bottle (back)
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DR3 x ST HUGO Coonawarra Cabernet Sauvignon 2018

DR3 x ST HUGO Coonawarra Cabernet Sauvignon 2018

750 mL

$74.99 USD
$74.99 USD
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Coonawarra Cabernet at its finest, showcasing the distinctive regional characteristics of fruit grown on terra rossa soil over limestone. Structural with regional blackcurrant fruit and long fine tannins to ensure a long life a head of it.

ABV - 14.4%

Region - Coonawarra

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Due to federal alcohol regulations we must leverage a third party partner for fulfillment. Current delivery times are 7-12 business days from the time your order is placed.

Currently we cannot ship to: Alabama, Alaska, Arkansas, Hawaii, Iowa, Maine, Minnesota, Mississippi, Montana, South Dakota, Tennessee, Utah, Vermont, West Virginia and Wyoming.

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Wine Analysis

COLOUR - Dark garnet red

AROMA
Spicy, violet, floral notes with red fruits of pomegranate, and raspberry intertwined with hints of dried herb and bay leaf.

TASTE
Regionally expressive, with fine chalky tannins and bright red fruits with a hint of oak showing through to deliver a seamless and even palate.

pH - 3.48

HARVEST DATE - April 2018

BOTTLING DATE - November 2019

RELEASE DATE - March 2022

IDEAL DRINKING WINDOW - 2023 - 2038

  • VINTAGE CONDITIONS

    A fantastic growing season, thanks to good winter rains, followed by a drier than usual spring and summer which kept the vines healthy. The warm summer allowed for consistent ripening that developed pure fruit flavours that were both typically varietal and regional; an excellent vintage for the Coonawarra region.

  • WINEMAKING

    Optimal harvest decisions are crucial for Coonawarra Cabernet to highlight the varietal characteristics whilst still maintaining a powerful structure. This was achieved through diligent monitoring and tasting of the fruit. In the winery various parcels of fruit were fermented on skins for 13 -15 days, maintaining a maximum temperature of 26-28°C. Upon completion of the ferment the wine was matured in oak barrels for 18 months prior to blending. After tasting and assessing each individual barrel the final blend contained 67% new French oak and 33% old American oak. The wine was further matured in bottle prior to release.