Esulé by RedHeads 2015
McLaren Vale
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Triple Gold medal blend of Bordeaux’s two Cabernets, grown in South Australia’s premium McLaren Vale. Revel in the dense, minty, blackcurrant fruit seamlessly integrated with elegant tannins and vanilla thanks to ageing in finest French oak barrels.
£27.00 per bottle£30.00
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Wine Details
- Red - Full Bodied
- Fine wine
Australia- Deep Blackish Red
- Cabernet-based blend
- 10.875 Units
- 14.5% ABV
- 750 ml
- 31 December 2030
Flavour Profile
Tasting notes
Velvet textured with intense cassis and eucalyptus and elegant tannins
The Story Behind the Bottle
Esulé is a tale of modern day tragedy, of being life’s outcast. The victim is Cabernet, both Sauvignon and Franc varieties – out of favour in the McLaren Vale, usurped by Shiraz. Judging by the power and intensity of this wine, though, they should be at the forefront of your palate. Dan Graham, our winemaker at RedHeads, thinks so and is championing them in this superb red that speaks volumes of elegance, class and finesse. Both Cabernets are sourced from vineyards in close-to-the-ocean Willunga, where cooler temperatures bring out intense, bright fruit supported by firm but velvety tannins. With open top fermentation and hand plunging, the wine was aged in pure French oak. Decant early and enjoy with roast venison and root vegetables.
Esulé is a tale of modern day tragedy, of being life’s outcast. The victim is Cabernet, both Sauvignon and Franc varieties – out of favour in the McLaren Vale, usurped by Shiraz. Judging by the power and intensity of this wine, though, they should be at the forefront of your palate. Dan Graham, our winemaker at RedHeads, thinks so and is championing them in this superb red that speaks volumes of elegance, class and finesse. Both Cabernets are sourced from vineyards in close-to-the-ocean Willunga, where cooler temperatures bring out intense, bright fruit supported by firm but velvety tannins. With open top fermentation and hand plunging, the wine was aged in pure French oak. Decant early and enjoy with roast venison and root vegetables.
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