2020
From a historically low-yield and high intensity vintage, the 2020 St Ignatius has seen a shift in blend to be more Cabernet Sauvignon dominant (72%), with almost even quantities of Merlot, Malbec and Cabernet Franc making up the difference. The varieties were vinified separately in either the open slate fermenters, then basket pressed and finally brought together around six months after harvest. The blend then went to French oak hogsheads (30% new) for 18 months.
“A refined expression of cabernet(s): silky smooth, finely tuned with graphite-laced tannins, concentrated and inky but with a fresh finish way down the line. It’s fragrant too, loads of dark berry, violets, tobacco and pencil shavings to sniff on. It feels controlled and tightly wound, drinking well now (though needs a big decant), but a future prospect for the patient amongst us.” 94 points, Mike Bennie, Halliday Wine Companion
94 points, Ray Jordan, Wine Pilot
2019
The 2019 St Ignatius does not stray from the varietal mix and hierarchy that has given this wine such a cult following. The 2019 is Cabernet Sauvignon (52%), Merlot (28%), Malbec (14%) and Cabernet Franc (6%). The varieties are fermented separately in either the open slate fermenters or stainless steel tank and were pressed off skin at dryness, generally 10 to 14 days after harvest. The individual batches were blended to form the final wine in December 2019 then returned to barrel (French oak puncheons, 35% new) for a further 10 months barrel maturation.
“An ecumenical blend of cabernet sauvignon (52%) and merlot/malbec/cabernet franc from estate vines. Selectiv’-harvested, matured in French hogsheads (40% new) for 19 months. Opens up with plenty on show, but it’s the full-bodied palate that sweeps all before it, the oak feisty, the black fruits complex and commanding.” 95 points, James Halliday, Weekend Australian
