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The Wicks Family has a long history of involvement in agriculture with the Woodside Vineyard following on from their Orchard and Nursery operations at Highbury. In late 1999, the 54 hectare property at Woodside was chosen and purchased for its scenic location and suitability for premium wine grape production.

Selective machine-harvested, hand-sorted, multiple clone and block small batch ferments, 80% crushed and destemmed, 20% whole berries, open fermenters of various sizes, some cold soak, various cultured yeasts, 14 days on skins, matured for 12 months in French oak (25% new). All this has resulted in a seriously good cabernet flush with blackcurrant fruit perfectly balanced by tannins and cedary oak. A price of $50 would be justified. Drink by: 2035; Price: $25.00; Date Tasted: Feb 2017; Alcohol: 14.5%; Rating: 96 Points & Special Value Star; James Halliday; James Halliday Wine Companion

This is an impressive cabernet release from Wicks Estate in those divine Adelaide Hills. There's no need to decant this: immediately on opening it goes straight into the zone. This is a beautiful drinking cabernet, for now or for later, bursting with blackcurrant and bay leaf flavours/aromas and full of freshness and life. It's unmistakably cabernet and yet it's juicy, balanced, and highly drinkable even as a young wine. Hints of chocolate and fresh garden herbs add to the show. The price is in the drinker's favour. Tasted : Mar17; Alcohol : 14.5%; Price : $25; Closure : Screwcap; Drink : 2017 - 2027; Rating : 93 Points; Campbell Mattinson; The Wine Front

Adelaide Hills and cabernet sauvignon doesn't seem like the perfect partners, but Wicks Estate has produced something special from their vines here. It's a perfectly ripe, even generous, style that shows blueberry, cassis, lavender and blonde tobacco characters in bouquet, while the palate manages a lushness and suppleness few get from the cool climate region. All the fruit is nicely married to oak seasoning, and flavours drag long. Kudos. Price : $25; Rating : 93 Points; Mike Bennie; Wine Business Monthly

 

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