Awards and Accolades

91 Points - Campbell Mattinson, Wine Front
"This release cuts the mustard. It’s dusty and leafy but curranty too, its flashes of boysenberry and blackcurrant offering more than enough flavour. Oak isn’t really a part of the flavour profile, or not overtly, but dry, dusty, well-played fruit most certainly is. Balance is spot on here. What I particularly like is how “cabernet” this wine feels. If you store this well I suspect it will mature well over the medium term or longer – if you so desired. Top value."

2013 Vintage: 94 Points - Tyson Stelzer
"Church Block has built a legendary reputation for epic longevity and enticing appeal in the sub-$20 red wine stakes, and 2013 confidently maintains the record, one of the finest reds at its price that I’ve tasted this year. The signature capsicum, tomato and leaf of cabernet take a confident lead (50%), seamlessly supported by the mid-palate roundness of shiraz (37%) and the subtle lift of merlot (13%). Cedary French oak (70%) provides well-judged support, with the balance American oak, lending notes of dark chocolate to a long finish. An intricately assembled and well balanced example of Australia’s signature blend, with a long future before it."

From the Winery

Fruit was gently crushed and destemmed and then fermentation commenced with must temperatures between 20-22ºC. Once yeast became more active, temperatures were maintained between 25-28ºC. In general, ferments were pumped over or plunged two
to four times daily to assist in sufficient flavour and colour extraction.

Towards the end of fermentation and once parcels displayed desired flavour and tannin extraction, the fermenter was drained and the remaining skins were pressed via tank or basket press. Wines completed malolactic fermentation in tank or barrel as individual vineyard parcels with some blending within varietal groups before further oak maturation.