Tasting Reviews




St Hugo Coonawarra Cabernet Sauvignon 2012


26-Apr-2017
The ‘St Hugo’ brand is named in honour of Hugo Gramp, grandson of Johann Gramp who was one of the pioneers of the Barossa Valley. Hugo was tragically killed in an aircrash in 1938 along with two other prominent wine industry members Thomas Hardy and Sidney Hill Smith. Under the Orlando umbrella in 1983, the ‘St Hugo’ Coonawarra Cabernet Sauvignon 1980 was released as a tribute to Hugo Gramp. Owned by Pernod-Ricard since1989, the Orlando ‘St Hugo’ Coonawarra Cabernet Sauvignon has continued its reputation as one of Australia’s top examples of that varietal. It now has around 30 vintages in its pedigree. The ‘St Hugo’ brand has been promoted as its own entity and recently saw the opening of a visitor facility and restaurant in the Barossa Valley in 2016. The other wines in the ‘St Hugo’ range are a Barossa Shiraz, a Coonawarra Cabernet/Barossa Shiraz Blend, a Barossa GSM, with the top wines being a ‘Vetus Purum’Coonawarra Cabernet Sauvignon and ‘Vetus Purum’ Barossa Shiraz. The winemaker is Daniel Swincer. Here, I review the 2012 ‘St Hugo’ Coonawarra Cabernet Sauvignon. www.sthugo.com

St Hugo Coonawarra Cabernet Sauvignon 2012
Very dark, deep, near impenetrable black-red colour at the heat, a little lighter on the rim. The nose is very elegantly concentrated and refined with beautifully ripened blackcurrant and blackberry fruit with cassis liqueur and a subtle amalgam of mint herb and fragrant dark-red florals, unveiling black minerals and pencilly oak. Full-bodied, the palate has vibrant and succulently rich flavours of ripe blackberries, blackcurrants and cassis liqueur forming a concentrated core. The palate reveals subtle mint herb, black minerals and complexing pencilly oak. The fruit sweetness is enhanced by fine, lacy acidity, and the wine flows along a very fine-textured line with flowery tannin extraction, carrying to a very long, lingering finish of black fruits and minerals. This is a beautifully rich and succulent Cabernet Sauvignon with ripe blackberry, blackcurrant and cassis flavours on a fresh palate with very refined tannin structure. Match with roast lamb and beef dishes over the next 8-10+ years. Cabernet Sauvignon fruit from Coonawarra fermented to 14.4% alc., the wine aged 21 months in predominantly new French oak hogsheads, and a small portion of American oak. 19.0-/20 Apr 2017 RRP $52.99
Copyright © 2011 Raymond Chan Wine Reviews
Website by DataFlex | Design by Skinny