St Huberts the winery was founded in 1862 in Victoria, Australia, by Swiss-Australian writer, artist and winemaking pioneer, Hubert de Castella. It was believed he named the winery not after himself but his patron saint, St Hubert.
Following his instincts, de Castella was one of the first to plant vines in the Yarra Valley region of Victoria, and went on to develop a much-acclaimed range of bold, sophisticated wines. St Huberts The Stag range of wines takes this winemaking philosophy to the world. Through collaboration with likeminded winemakers, St Huberts The Stag offers luxury wines from the great wine regions of the world. The winemakers are given the freedom to follow their instincts in the pursuit of making great wine.
On the nose, blueberry, brown sugar, sweet-fruit, plum and blackberry aromas persist with hints of dark chocolate, elderberry and nutmeg characters. Packed with exuberant and youthful black, red and blue fruit, complemented by notes of stewed capsicum, pepper and spice. On the palate, medium-bodied with subtly layered fruit. The luxuriant palate is vibrant, even, lush and silky. Black currant, vanilla, and pronounced tannins persist through the finish. Plenty of mid-palate richness, intensity and depth. Intense blue-berry/mocha/cocoa notes. Full, ripe, balanced with powerful dark fruit/dark chocolate flavors and underlying savory oak. Supple and graceful, with balanced texture, excellent structure and weight. Finishes firm and long.
The 2019 vintage provided high quality thanks to lower than average yields. The year began with abundant rainfall. Spring weather was mild, resulting in extended flowering in some areas with little shatter. Vines were vigorous thanks to the winter rains. Three heat events, including one over Labor Day weekend, kicked harvest into high gear, dehydrating some grapes by early September. Cool weather arrived immediately afterward, allowing sugar levels to return to normal. Most late-ripening red grapes continued to hang on the vine and were picked throughout October.
Using a modern approach for crafting this wine, the grapes were crushed and fermented an average seven to ten days in stainless steel tanks. Pump-overs were gently performed three times a day to extract ample color and tannin. Post fermentation, a portion of the wine aged in French (one third aged in new barrels) and American oak for up to two years to smooth and round the tannins, which add complexity and depth of flavor. Finally, each of the lots were tasted daily to determine exactly which would be selected to craft this red blend.
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