This is a classic Cabernet style with red and black fruits on the nose, fine tannins, great length and persistence, and a medium body. The oak is nicely integrated and the result is a super wine from a splendid vintage. Cellaring potential? We always say 5-8 years so you don’t miss out on the fruit, but we pulled a 2002 BoB Cab out the other night and it was as bright as a button and clearly with a lot of life left in it.
We recorded just about average annual rainfall over the year, which resulted in healthy crops of Shiraz and Cabernet. Unseasonably warm November weather interfered with the Chardonnay during flowering and has resulted in small crops of this variety. The weather then remained almost perfect for the rest of vintage. The general consensus amongst winemakers in the Vale is that 2010 marks an exceptional year for both red and white wines.
Traditionally made in open fermenters and matured in a mixture of both old (70%) and new (30%) mainly French (with a little American) oak. We blend a small amount of ‘cordon cut’ ‘Amarone’ style Cabernet back to the main blend just prior to bottling. This component is made from Cabernet Sauvignon that was vine dried for about two weeks after harvest and separately fermented and matured. The ‘Amarone’ style component adds an interesting dimension to what is essentially a single vineyard wine.
Gold Medal and Vinpac International Trophy for Best Cabernet Sauvignon – 2011 McLaren Vale Wine Show
The 2010 Battle of Bosworth Cabernet Sauvignon won a Gold medal (class 11) and the Vinpac International Trophy for best McLaren Vale Cabernet Sauvignon at the 2011 McLaren Vale Wine Show.
Top 100 Wine and Editor's Pick – Advertiser 'Taste' Top 100 Wines
Purity is the overriding thing here - blue to black fruits and a whiff of rhubarb to begin, fleshy at first, then building into a plush, opulent and ripe style that succeeds in retaining a lovely weight and structure, good, fresh cabernet tastes, and carries and lingers well. Tasty, tasty, tasty.
Rating: 4.5 out of 5 stars 'A cut above'
Food match: Roast rack
Australian Wine Review Monday 30th July 2012 Andrew Graham www.ozwinereview.com.au
What a pleasure it is to open some of these 2010 McLaren Vale reds. From the superstar Scarce Earth Shiraz lineup to the simple joy of what is a 'big blend' in the 2010 Church Block. This too carries a whole bagful of fruit richness, just like Vale reds should be. Like.
Firm, deep set nose on this looks rather masculine. Ballsy even, like the Cabernet has been downing protein shakes. The sweet fruited, if savoury and composed palate which has a splash of cedary varietal character (though not too much. It wouldn't be a Vale Cabernet then) and proper fruit vitality.
It's hardly a minty, leafy Cabernet but is still a lovely blackberry drenched red with positively exuberant fruit. An ad for organics even? Nice stuff. 17.6/92
'Winsor's Choice' from www.winsordobbin.com.au Saturday 19th May 2012
I opened a swag of red wines recently, and this was the one with a definite "wow!" factor. From one of the unsung heroes of McLaren Vale (and an organic producer to boot), this is a refined, medium-bodied wine, unmistakeably varietal and immediately inviting with dark blackcurrant, charry oak and hints of tobacco leaf harmoniously knitted together - and terrific tannin structure, too. A really delightful drink that carries its 14.5% alcohol effortlessly. Great now, and excellent value, too, but you'd want to put a few bottles down for the long haul.
Wine 100 Australia's Wine Business Magazine Tyson Stelzer May 2012
A mood of authenticity, raw, uninhibited black fruits and well-handled oak. Mint and even a hint of fennel define a wine of character and impeccable ripeness with textural tannins that reach every corner.
eRobertParker.com #199 February 2012 Lisa Perrotti-Brown
Deep garnet-purple colored, the 2010 Cabernet Sauvignon presents vibrant notes of crushed blackcurrant and blackberries with hints of moss covered bark, cloves and pencil lead plus a whiff of dried plums. Full bodied, it fills the mouth with taut blackcurrant fruit supported by firm grainy tannins and refreshing acidity, finishing long and a little earthy. Approachable now, it should drink to 2016+.
Philip White Indaily Wine Reviews www.indaily.com.au May 18th 2012
SINCE they got their organic certification nailed and the new cellar sales rockin’, Louise and the Jochster, and those two wicked infant lasses (who look like they just fell off the Sistine Chapel ceiling, straight into an Arthur Rackham painting), seem to be striding forth with a newfound confidence and assertion, regardless of a string of difficult years.
This is a highly perfumed, pretty thing to sniff: it seems decked with musky fairy floss and confectioners’ sugar. Below that lies the juniper, bay, blueberry and blackberry. It smells really tantalising, and reminds me of the Bordeaux from Michelle Dietrich’s Chateau Haut-Rian. The palate’s tight, strapping and perfectly Caberneted: slender, intense and velvety. It leaves a little dark chocolate-covered coffee bean behind in your mouth, with persistent fine dry tannin and some really appetising acidity, all balanced and composed, but hanging out for four more years in the dungeon.
If you must have it now, go pink rack of lamb with plenty of rosemary, caramelised parsnips, and a hearty chunky mash of pumpkin, carrot, spud and raw Spanish onion.
92 +++ points
The Winefront Campbell Mattinson February 20th 2012
Certified organic cabernet sauvignon. Sees open top fermenters and is then matured mainly French oak, old and new.
First and foremost, it’s a beautiful drink. Has a relaxed, fresh, natural feel to it. Tastes of tar and blackcurrant, dust and dried herbs. Almost a little sappy/spicy/perfumed in the mouth. Carries its alcohol with absolute ease. Quite gorgeous.
Rated : 91 Points
Drink : 2012 - 2020
Wine Will Eat Itself 2 The Main Course Jeremy Pringle www.winewilleatitself.com March 30th 2012
Battle of Bosworth Cabernet Sauvignon can cellar very well in good years. The 2005, reviewed three years ago, is still travelling well. Shame I only have one bottle left. Still, this 2010 release is quite marvellous and I’ll certainly be laying some down in a cool dark place to let it get even better.
Composure, sensitivity and balance are the keys here. It’s almost dapper actually. Blackcurrant and tobacco leaf sit alongside tar and cedary oak. That lovely Cabernet dustiness is present in the long-chain tannin and there is good spice at play. It’s not far off medium bodied, displaying an elegance that marks the better years when it comes to McLaren Vale Cabernet. Very persuasive all up, especially at the price. Excellent
Tasting Report Australian Cabernet Sauvignons and More on JamesSuckling.com November 2011
Green bean and cassis aromas absorbed by a full-weighted palate. Some relaxed tannins and bright acidity for sappy length. A nice drinkable wine here from now over the next eight years. Screwcap.
Taste with Tony Love The Advertiser 10th October 2012
Purity is the overriding thing here – blue to black fruits and a whiff of rhubarb to begin, fleshy at first then building into a plush, opulent and ripe style that succeeds in retaining a lovely weight and structure. Good, fresh Cabernet tastes that carry and linger well. Tasty, tasty, tasty.
Rating: 4.5 our of 5 stars 'Fresh tastes'
Food: Roastrack with redcurrent sauce
Picking Date: 11th, 12th, 17th, 18th and 19th March 2010
pH Level: 3.62
Total Acidity: 6.83g/L
Bottling Date: 31st March 2011