St Hallett Gamekeeper's Shiraz Cabernet

Deep ruby red, with youthful magenta hues. This is the original classic Barossan blend of Shiraz (60%) Cabernet Sauvignon (40%); it brings together the rich, full plum and cherry flavours of Shiraz with lifted violets, blackcurrants, blackberries and slightly herbal characters of Cabernet Sauvignon. We recommend enjoying this wine while young fresh and vibrant - whatever the occasion, we're sure you'll enjoy this Barossa Shiraz Cabernet nearly as much as we do making it!

Winemaking Notes

The fruit is harvested during the warmth of the day, brought to the winery and the Shiraz is immediately crushed into stainless steel fermenters and inoculated with a neutral yeast strain. The parcels of Cabernet Sauvignon are crushed into separate fermenters and typically two yeast types are used; a neutral yeast and a Bordeaux Red yeast, to provide variations in the complexity and intensity of fruit aromas and flavors. Fermentation occurs over a 6 - 8 day period at 72-75°F. A regime of four pump overs per 24 hours allows the colour, flavour & tannins to be gently extracted from the skins, adding to the overall complexity of the finished wine. On the completion of primary yeast fermentation, the wine is drained and pressed, and seeded with Lactic Acid bacteria for Malolactic Fermentation (MLF). Maturation occurs in a combination of new, 1, 2 and 3 year old French and American oak barrels.

Wine Production Stats

Alcohol: 14%
Total Acidity: 7.0g/L
pH: 3.55
Residual Sugar: 1.0 (dry) g/L

Pre-Vintage

A short burst of heat in late-December was followed by a long period of mostly below-average temperatures through to early March. Reds ripened early, with the first Shiraz picked on 6th February 2008 and the first Cabernet Sauvignon on 25th February 2008. Many vineyards reached flavor maturity at the same time, although the unusually cool days and nights during February ensured fruit stayed in good condition until picking. The mostly mild days and cool nights before the heat wave allowed all vineyards of Shiraz to be picked at optimal flavor ripeness, with generous flavors and supple tannins.

Vineyard Selection

Individual Barossa vineyards are specifically chosen each vintage and blended to craft this full flavoured style representing another facet of St Halletts ongoing commitment to the Barossa region and its pedigree. The Shiraz fruit for this wine has been sourced from a patchwork of vineyards throughout the central and western sections of the Barossa Valley, producing intensely flavored, low yielding crops. The Cabernet Sauvignon hails from the cooler, southern sections of the Barossa. During the ripening period, our winemakers and viticulturalist have constantly monitored both the sugar/acid ripeness and flavour development, co-ordinating the harvest when all parcels are at their optimum.

88 Points "Best Buy"
Top 100 Best Buys of 2011

Wine Enthusiast
"This entry-level red from St Hallett displays ample cedar and cinnamon spice, cassis and plum fruit and judicious touches of mocha and vanilla, all framed by soft tannins and crisp, tangy acids. Drink now. Best Buy." (2008 vintage)
- Joe Czerwinski
- November 2011

87 Points

Wine Spectator
"Light and fragrant, with licorice edge to the blackcurrant, raspberry and toasty oak flavors. Drink now through 2012."
– Harvey Steiman (2008 vintage)

Trophy for the Best wine under $20
Trophy for the Best Shiraz-dominant Blend
Gold Medal

The Great Australian Red Wine Competition 2009
"the blend that defines Australia: Cabernet Sauvignon + Shiraz"
- Tyson Stelzer & Matthew Jukes (2008 vintage)