Deep crimson in colour, with alluring blackcurrant, violets and dried herb aromas. The palate is intensely flavoured with a juicy and rounded mouthfeel, finishing with supportive fine-grained tannins. Approachable now, this wine will continue to gain complexity as it matures.
$29.00
With 11% shiraz for good measure, matured in a mix of old and new oak for 2 months. I like the approach the Sons take to oak in their wines, it never intrudes. Here, wonderfully varietal and regional flavours of ripe blackberry and black cherry mesh with brown spices, licorice, briar, bay leaf, earth and softly spoken cedary notes. It’s a lovely pure wine, making finely honed, elegant drinking.
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The Cabernet blocks were individually hand-harvested, destemmed and fermented in small 1 and 2 tonne open-fermenters. A combination of hand plunging and pumping-over cap management techniques were employed throughout the fermentation period. A short post ferment skin-maceration occurred for 6 days before being pressed off and matured in a mix of new and seasoned oak hogsheads. Matured for 12 months prior to being blended, naturally clarified and bottled without finings or filtration.
The PUMPA is a blend of Eden Valley Cabernet Sauvignon and Shiraz. Named as a tribute to Len PUMPA and his fellow Eden Valley Vignerons who pioneered and persisted in one of Australia’s most challenging but rewarding viticultural regions.
Eden Valley had a mix of British and European settlers that tried their hand at grape-growing. When times were tough particularly in the 1920s many turned away from viticulture, however the Prussian settlers like Len PUMPA persisted in the face of difficulty, preserving with the vineyard resources we are custodians of today.
Optimum year 2029
