Sevenhill Inigo Cabernet Sauvignon 2020
- 93
- $28
- Drink by: 2022-2030
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The team source the fruit for this Cab from a number of blocks. The usual method for this wine is that the smaller and older parcels of fruit go to open slate fermenters, with twice daily plunging, while the larger blocks have their fruit ferment in stainless steel. After blending, the wine then spends another year in French oak hogsheads, 15% of which are new. Opaque purple, this is immediately more formal in its structure. The aromas and flavours weave through dark chocolate, blackcurrants, tobacco leaf notes and hints of oak that are well integrated. Very good length and with balance, this wine offers a powerful palate. It is quite tannic, with firm, abundant tannins. A quality Clare Cabernet, there is room here for this wine to improve further so while good now it will surely be better in four to six years.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
