Stoney Vineyard Tasmania, Cabernet Sauvignon 2018

Stoney Vineyard, established in 1973, holds the distinction of being the oldest vineyard in Tasmania’s Coal River Valley. In 1989, Swiss vigneron Peter Althaus acquired the property, expanding the vineyard and constructing a state-of-the-art winery, leading to the creation of the renowned Domaine A label. The Stoney Vineyard wines offer a more approachable expression, suitable for earlier enjoyment, while maintaining the estate’s commitment to quality and traditional winemaking practices.

The 2018 Stoney Vineyard Cabernet Sauvignon is crafted predominantly from Cabernet Sauvignon, complemented by small amounts of Cabernet Franc, Merlot, and Petit Verdot. The Coal River Valley’s cool climate and diverse soils contribute to the wine’s distinctive character. Minimal intervention in both vineyard and winery allows the true expression of the terroir to shine through.

Appearance: Deep ruby red with a youthful vibrancy, indicating its freshness and potential for aging. The wine has a brilliant clarity, with a slightly opaque core that suggests concentration, while the slow-moving legs hint at a structured and elegant body.

Aroma: Inviting aromas of blackcurrant, dark cherry, and subtle notes of cedar and tobacco. Secondary hints of dried herbs, graphite, and a touch of eucalyptus add complexity, while a delicate waft of vanilla and dark chocolate emerges from oak aging.

Taste: Rich flavours of blackberry and plum, layered with hints of chocolate, spice, and a touch of earthy undertones. Firm yet polished tannins provide a robust structure, balanced by vibrant acidity that adds freshness. A savoury edge of black olive and dried thyme lingers, enhancing the wine’s depth.

Finish: Long and elegant, with lingering notes of dark fruit, spice, and a refined oak influence. The tannins remain present yet integrated, giving the wine both power and finesse, while a final touch of minerality leaves a lasting impression.

Food Pairing:
Grilled Tasmanian lamb cutlets with rosemary and garlic, where the wine’s tannins and dark fruit complement the rich, savoury meat.
Aged cheddar and truffle-infused mushroom pâté, allowing the wine’s earthy and structured profile to enhance the umami depth of the dish.