Sons of Eden Eurus Cabernet Sauvignon 6pk 2016
Best Exhibitor Barossa Wine Show 2017
Best Exhibitor Winewise Small Vignerons Awards 2017
Winemaker Corey Ryan and Viticulturist Simon Cowham are the ‘Sons of Eden’, who both learned and honed their skills in the Barossa Valley. The team focusses on varieties that the Barossa produces to the highest standards, such as Shiraz, Grenache and Mourvedre from the Barossa Valley as well as Riesling from the Eden Valley. Sons of Eden wines are crafted using carefully managed and selected fruit as well as a mixture of traditional and modern winemaking techniques. The wines are paying tribute to the pioneers, characters and rich traditions of the Barossa region.
Sons of Eden Eurus Cabernet Sauvignon 2016
Impenetrable black-hued purple-red colour with youthful purple hues on the edge. The nose is full and packed with deep and densely concentrated aromas of ripe blackberry fruit along with suggestions of boysenberries and black plums, but with absolutely no sign of over-ripeness. Layers of cedary oak, liquorice, spice and hints of dark raspberries add detail and interest. Full-bodied, the palate has immensely sweet, rich and lusciously succulent flavours of ripe blackberry fruit along with black plums and suggestions of boysenberries, unfolding a little cedar and liquorice. The fruit richness fills the palate and is supported by considerable, powdery, fine-grained tannins with integrated acidity. A little alcoholic power underlines the fruit and the wine carries to a long, ripe, black-fruited finish. This is a remarkably ripe Cabernet Sauvignon with impressively rich and succulent blackberry fruit with boysenberries and cedar on a very fine-structured palate with great presence. There is no currant, cassis or eucalypt expression at all. Match with roasted lamb and beef dishes over the next 10-15 years. Named after the Greek god of the east wind. 100% Cabernet Sauvignon from a single vineyard in the central Eden Valley, vines 25 y.o., the fruit hand-picked, destemmed, indigenous yeast fermented to 14.5% alc., the wine aged 20 months in new and season French oak hogsheads. 170 dozen made.
Source: Raymond Chan (June 2018)