Good winter rains (after several low rainfall years) combined with a cool and slightly windy spring and a long cool ripening period with consistent sunshine, has helped make 2002 one of the best in recent years. Lower than average yields helped concentrate the grapes on the vine, and the long cool season meant flavour ripeness was achieved at good sugar levels, at the same time maintaining excellent levels of natural acidity. Early indications show that wines from the 2002 vintage are extremely well balanced and with the potential of terrific longevity.
Traditionally made in open fermenters and matured in a mixture of both old and new French and American oak, the Cabernet Sauvignon has benefited from the addition of a small percentage of ‘cordon cut’ Amarone style Cabernet which was left to dry on the vine for about two weeks after harvest. Separately fermented and matured, it was blended back just prior to bottling. As a single vineyard wine, this Amarone style component adds an interesting twist to what is a single vineyard wine.
The 2002 Cabernet has nose of ripe mulberry, bramble, smoked meats and baked quince. The palate is soft and juicy with a savoury edge and shows fine tannins, subtle oak, and a wonderful cinnamon spice finish. The 2002 Battle of Bosworth Cabernet wine is very faithful to variety – it looks like a Cabernet – and it will certainly benefit from some medium term cellaring.
|Picking Date||3rd April 2002 and 9th April 2002|
|Bottling Date||8th March 2004|
- The Weekend Australian March 2005 Max Allen
- Wine Enthusiast Magazine (US) March 2005
- James Halliday Wine Companion 2005
- Sumptuous Magazine Autumn 2005 Nick Stock
- Weekend Mail (UK) Matthew Jukes February 5th 2005