Botham WinesCoonawarra, Australia
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Great depth of rich fruit with typical Cabernet Sauvignon characteristics of black cherry, mulberry, aromatic cedar, touches of mint, pepper and earthiness combine with integrated French oak. Intense and complex fruit from the nose follows through on the palate. A full bodied wine with a highly structured palate of balanced tannins and a fine acidity produces a wine of great intensity, complexity and length.
Best known in Bordeaux, Napa Valley, Coonawarra
The backbone of Bordeaux and the world's most famous red grape. Blackcurrant, cedar and firm tannins, with real ageing potential. Riper climates give plusher fruit; cooler ones more structure and leafy freshness.
Australia
A small strip of famous red earth, terra rossa over limestone, in South Australia's far south-east. A cool, maritime climate makes Coonawarra Cabernet Sauvignon some of Australia's most recognisable: blackcurrant, mint, firm structure and the ability to age. Classic, polished reds.
Coonawarra, Australia
Botham's 80 Series comes from Coonawarra in South Australia, around 400 km south of Adelaide. The vines grow on terra rossa and limestone gravel soils, hand pruned and shoot thinned for low yields. We stock their Cabernet Sauvignon.
More from Botham Wines →Sourced from state of the art vineyards in the Coonawarra wine region 400 km South of Adelaide in South Australia. Soils are of red / brown earths, varying to Terra Rossa loam and free draining limestone gravel. The fruit for this wine has been grown on exclusively on 2 wire vertical trellis, hand pruned and shoot thinned to attain low yields and consistently high fruit quality. The grapes are crushed and fermented in small stainless steel fermenters. Here the gentle extraction of colour and fruit flavours takes place. Some of the best fermenting wine is then “run down” to New French oak hogsheads and it finishes ferment in the barrels over the preceding weeks. This slow, long ferment allows the oak tannin and fruit tannin to combine fully giving a structural complexity and depth of character to the end wine. Post fermentation all of the high grade Cabernet Sauvignon wine components are kept separate in their blend grade groups. The partially finished wine post fermentation is then allowed to settle naturally before being racked to more new and second use French oak as wine parcels. Maturation of the wine is carried out in new and used French oak hogsheads over the next 12 months in our cool cellars. This wine sees minimal filtration and intervention, preserving all the premium characteristics of the varietal grape selection.
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