2016 Cabernet Sauvignon

 Cabernet Sauvignon Cheese Board

Victory Point Cabernet Sauvignon

For the region, the 2016 growing season had an annual mean temperature 1.22⁰ above average, which is the highest on record. Rainfall over 2015 was below average but the exceptional rainfall over 18th -20th January 2016 was not damaging at Victory point and perfectly timed for the red varieties which were just beginning veraison. The warm, dry weather returned in February and the flavour and tannin ripeness was attained. Attention in the vineyard ensured the fruit was vibrant and disease free at picking.

The malbec fruit was picked 11th March and cabernet sauvignon and petit verdot both on 24th March.


The fruit was cold soaked for 4 days then hand plunged in small batch open top fermenters with a total of 13 days on skins to achieve a brightly fruited wine with good flesh and a refined tannin profile. French oak barrels were used, 40% of which were new. The wine was aged in barrel for 16 months before extensive blending trials were undertaken to determine the composition for the 2016 vintage. The final blend is made up of 88% cabernet sauvignon, 9% malbec and 3% Petit Verdot..
The wine was bottled in October 2017 and sealed under screwcap closure.

Tasting Notes

On the nose there are varietal aromas of violets, blackcurrants/cassis, plum, cherry, mulberry and crushed wild herbs along with cedar, vanilla and spice from the French oak. the palate is rich and juicy with ripe berry fruits framed by silky tannins some mocha vanilla and a long satisfying finish.
Cellaring potential of at least 10 years.


2020 Halliday Wine Companion | 97/100

The bright colour and highly fragrant bouquet of cassis/red berries leave no doubt: this will be an elegant, medium bodied Bordeaux blend with silky mouthfeel and ultrafine tannins (part ex fruit, part ex oak). It was an exceptional vintage and this is an exceptional wine. To 2041.