If you love Coonawarra cabernet but want something that does all the things except rip your teeth out when it’s young, Hollick have the answer. The Bard is named for a poet who used to live on the property, and he’d no doubt wax lyrical about such approachable cabernet goodness if he was around today. All the blackberries, currants and classic leafiness of the region, without the wall of tannin. Decant it if you like, or just get stuck in. No need to wait.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Cabernet Sauvignon
- Serving Temp.
From the producer
Classic Coonawarra flavours of lifted cassis fruit flavours, supported by subtle cedar and spice notes. A long finish with chalky tannins and a hint of cinnamon.
Vintage 2016 was early, with a warmer October advancing the whole season, such that flowering, veraison (start of ripening), and harvest dates were all a couple of weeks early. Despite the early season, the time taken for berry development and ripening were in line with normal, allowing adequate time for fruit to develop tannins and complexity.
The fruit was picked at optimum ripeness and carefully handled to retain the flavours achieved in the vineyard. Coonawarra Cabernet Sauvignon typically yields flavours and aromas of dark berries, cherries, plums and other dark fruits. This wine is no exception and shows the Hollick style of producing wines. It also makes this wine an excellent accompaniment to food.
Coonawarra = Cabernet. True in a sense, but also simplistic. Some of the best wine from the Coonawarra is Shiraz, which is frequently overlooked in the search for the perfect Cab Sav. Not to belittle Coonawarra Cab either, but it's funny how often we get caught insisting that one variety is the best expression of a specific place, grown in a variable environment with so many factors at play. All we're saying is: don't miss the great wines that aren't the usual suspects. Coonawarra has quite a few amazing hands other than their trump card.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 12 fresh rosemary sprigs
- 600g lamb leg steaks
- 1 lemon, rind finely grated, juiced
- 1 tablespoon honey
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 700g orange sweet potato, peeled, cut into 1cm-thick slices
- 70g rocket leaves, trimmed
- lemon wedges, to serve
- Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.
- Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.
- Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes. Drain. Drizzle with remaining oil. Season with salt and pepper.
- Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium.
- Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...