Wantirna Estate Amelia Cabernet Sauvignon Merlot 2019
1 or more bottles$85.00
Gary Walsh96 points
Huon Hooke96 points
James Halliday'95 points
James Suckling95 points
The 2019 growing season was certainly one of many parts. After the hottest and driest January on record, February was up and down in temperature with March pretty warm to start with. But after a run of warm days, autumn seemed to arrive, and we had lovely cool nights and mild days for the last three weeks of the Merlot and Cabernet ripening. And the nice part of the story is that there was quite a decent crop across the varieties. We harvested the grapes over two weeks, bringing the Cabernet Franc and Merlot in first, followed by the Cabernet Sauvignon and finally the last variety to be harvested: Petit Verdot. 2019 was the first year in our new winery. So much space. Not only were we happy winemakers but we were able to utilise many small 1000-litre fermenters. Each batch is hand-plunged and/or pumped over a couple of times a day. This keeps the ferment temperature under control, allows the skins and juice to stay amalgamated and begins to gently extract flavours and tannins. Sugar fermentation usually takes about seven days from start to finish, and it’s during this time that the beautiful aromas fill the winery, especially from the fruity Cabernet Franc. As is now common in our winemaking, all the ferments except Petit Verdot have extended post-Wantirna Estate spring 2021 releases ferment time on skins, with nine days for the 2019 Cabernet Sauvignon. We love the fine tannins that this treatment gives the wine and the rich fruit flavours that are extracted. The moment of truth - when we lift the lid on the ‘locked-down’ ferment - is always filled with a little apprehension, as well as excitement; not having been able to taste nor analyse the wine during that time can make a winemaker nervous. Having said that, the wines thus far have always been terrific and none of the wild ideas of the things that could go wrong are apparent! The 2019 is from a warmer year but the wine has the trademark elegance that Amelia is known for. It has terrific fruit and lovely long tannins that round the wine off beautifully as well as giving it structure and the ability to age very well.
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- Blue Fruits
- Red Meat
Critic Scores & reviews
"One of my most favourite wines. Blackcurrant, blackberry, sarsaparilla/liquorice pastille, so much violet here, and spiced cedar oak. Medium-bodied, dark fruit with some redcurrant in the mix, tobacco and pencils, a little chew to gravelly tannin, fresh too, with a firm long finish. Delivers so much flavour without being heavy. Beautiful."
"(2018 vintage) Excellent depth of bright red/purple colour, with a bouquet that suggests coffee grounds, mocha, gunsmoke and spicy fruit-oak interactions. Tobacco and briary notes, lovely wine. The palate is full-bodied and intense, appropriately firmly-structured and driving, with superbly tight but fine, elegant tannins that linger on the aftertaste. Another marvellous 2018 Yarra 'Bordeaux blend'."
James Halliday's Wine Companion95
"(2018 vintage) Predominantly cabernet sauvignon and merlot, with smaller amounts of cabernet franc and petit verdot. Classic aromas you want to see from this blend, with subtle blackcurrant, redcurrant, tobacco, mulberry, mint and just a touch of green herb and leaf. Perfectly medium bodied, the wine flows evenly along the palate, escorted by superfine tannin. The flavours really linger on the finish."
"(2018 vintage) A medium-bodied red that has such attractively fresh redcurrant, blueberry, blackcurrant, leaf and forest-wood aromas. The palate is sleek, crisp and bright and delivers very attractively fresh red-berry flavors, amid crisp, layered and fine tannins. Holds an upbeat finish too. Drink or hold. Screw cap."
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The Australian wine industry is the fourth-largest exporter in the world, exporting 760 million litres to countries such as the UK, France, Italy and Spain. It has been one of the most successful 'New World' wine producing countries. It has done this by formally exporting and marketing its wines as a whole, through Wine Australia. There is also a significant domestic market for Australian wines, with Australians consuming nearly 500 million litres of wine per year. The wine industry is a significant contributor to the Australian economy through production, employment, export and tourism.
Wine regions are in almost all the states with Victoria having 21 regions! Read more about key wine regions such as Margaret River, Barossa Valley, McLaren Vale, Eden Valley, Clare Valley, Hunter Valley, Yarra Valley and local to New South Wales, Cowra, Southern Highlands and Mudgee.
The wine region of Victoria has the highest number of grapevines than any other state in Australia. It is home to over 600 wineries and well-known regions such as Yarra Valley, Heathcote, and Rutherglen. Victoria is situated in the southeastern corner of Australia where due to the location, the climate has a cool maritime influence and is known for its outstanding Pinot Noir and Chardonnay, along with producing Australia’s most famed dessert Muscat and Topaque wines.
There are a number of different terroir levels throughout the wine region of Victoria which leads to the production of different ranges of wines. In the southern region of Victoria, the vines are regulated by the cool winds of the Bass Strait. Central Victoria consists of mostly flat terrain that tends to be drier and warmer than the rest of Victoria, which results in more fruit concentrated wines. It may be surprising to note that Victoria is the third most productive wine region in Australia, seeing as it does not have as many areas suitable for viticulture, which has resulted in the cellar door culture of Victoria being concentrated with smaller, but more personal boutique wineries.
The Yarra Valley is a wine region known for producing outstanding Pinot Noir and Chardonnay. The region has become a leading wine tourism destination, popular for weekend trips as it is located only an hour’s drive northeast of Melbourne.
The cool climate region has some of the oldest soils in the world, and produces terrific Chardonnays in the leaner, acid-driven style. Long gone are the days of excessively oaked and oily Chardonnays. Superb Pinot Noir is cultivated with tremendous results. Cabernet Sauvignon, Shiraz, Viognier, Sauvignon Blanc and even Sparkling wines of premium quality are also worth seeking out.
Yarra Valley is the oldest wine region in Victoria with the first vines planted in 1838 at Yering Station. Reg Egan founded the iconic Wantirna Estate in 1963, followed by Dr Bailey Carrodus in 1969 who founded equally lauded Yarra Yering in the foot of the Warramate Hills. Nowadays a fleet of new world wine makers and growers are making sure Yarra Valley stays at the forefront of Victorian wine production. Key wineries to look out for are Mayer, William Downie and Macforbes.
The region in 2009 suffered in the Black Saturday fires, with an estimated 25% of all production was impacted.
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About the brand Wantirna Estate
Wantirna Estate Vineyard is located just outside of Melbourne, Victoria in a town of the same name. Founded by Reg and Bertina Egan in 1963, Wantirna Estate was the first of the new generation vineyards planted outside the region of the Yarra Valley. This was a new adventure for Reg, a Melbourne lawyer who in 1984, gave up his law practice to focus solely on viticulture and winemaking. After a vintage in Burgundy, Reg and Bertina's daughter Maryann Egan studied oenology at Charles Sturt University and is currently the head winemaker in addition to being an accomplished wine writer. Early plantings included a mixed bag of Italian and Spanish varieties, however in the 1970s, the land was replanted to focus on more familiar grape varietals such as Chardonnay and Pinot Noir for single vineyard wines and Cabernet Sauvignon, Cabernet Franc and Merlot for Bordeaux blends. Much of the current Cabernets and Merlot are part of the original 1963 plantings.