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Hubert de Castella's passion for the Yarra Valley saw him establish St Huberts in 1862. By the late 1800s it had grown to be the largest estate in the area. The wines enjoyed immediate and on-going success at wine shows both domestically and abroad. The onset of the Great Depression, the increasing popularity of fortified wine and the emerging profitability of dairy farming saw the vineyard revert to grazing in the 1920s. It wasn't until the 1960s that the Yarra Valley again rose to prominence as a wine region and St Huberts was once again one of the pioneers.
Built to last, this delicious Cabernet shows an abundance of bright fruit and structural ripe tannins.
| Varietal | Cabernet Sauvignon |
|---|---|
| Vintage | 2017 |
| Country | Australia |
| Region | Yarra Valley |
| Volume | 750 mL |
| Closure | Screw Cap |
| Alc/Vol | 13.5% |
| Peak Drinking | Enjoy Now |
| Winemaker | Greg Jarratt |
| 95 points | James Halliday |
James Halliday
A classic medium-bodied cabernet in the European sense, the cool vintage imposing leafy/black olive/savoury overtones to the cassis at the core of the wine. Maturation for 14 months in French barriques has added another layer to what is a complete and complex cabernet.
The wine displays classic regional Cabernet aromas of black pastels and cassis with just a hint of leaf in the background. The fruit dominates with faint earthy scents and mocha oak.
Cooler than Bordeaux yet warmer than Burgundy, picturesque Yarra Valley is one of Australia's foremost cool-climate wine regions. An easy one-hour’s drive from Melbourne, the area is home to more than 80 cellar doors. In addition to the huge range of wineries, the area boasts superb contemporary restaurants, authentic rustic farms - and luxury overnight accommodation if the sightseeing gets too much! The fertile Yarra Valley soils produce famously elegant and textured Pinot Noir and Chardonnay.
2016 was one of the warmest Yarra Valley vintages on record, leading to one of our earliest start dates for harvest. Yields were average to above average, and the warm conditions led to a "compressed" vintage with rapid ripening in all varieties. The core (over two thirds) of the 2016 Cabernet Sauvignon was sourced from St Huberts vineyard Block 4. In addition, fruit parcels were sourced primarily from vineyard sites on the Yarra Valley flats - these sites provide the warmth required to produce rich and flavoursome wines. Individual vineyard parcels were fermented in open vats and closed statics in order to create complexity and differing flavour and tannin profiles. These parcels were pressed off and racked into French oak to develop further depth and complexity. Our aim is to produce a wine true to the regional style while highlighting Cabernet Sauvignon's varietal characters.
Greg is a natural DIYer who relishes the challenge of making things. Whether it involves soldering jewellery, or making award-winning St Huberts Cabernet, Greg is very creative and hands on.
Following a Bachelor of Applied Science in Wine at Charles Sturt University and vintage work around Australia and in Bordeaux, Greg was appointed Assistant Winemaker and Cellar Hand at Coldstream Hills in the Yarra Valley in 1995. During his three-year tenure, Greg went back to Bordeaux in 1996 and then Languedoc-Roussillon working for La Perouse wines in 1997. In 1998, he moved to the Hunter Valley and made wines for Lindeman’s, Tulloch and Hungerford Hill. Nonetheless he had developed a taste for the Yarra Valley, so in 2001 Greg returned to Coldstream Hills and in 2006 was appointed Winemaker of St Huberts. Greg is a Len Evans Tutorial scholar, and has been an Associate Judge and Judge at wine shows including the Canberra National Wine Show and the Royal Sydney & Melbourne Wine Shows.
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