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96 Points
95 points
St Hugo Legacy The Last Letter Cabernet Sauvignon 2013

St Hugo Legacy The Last Letter Cabernet Sauvignon 2013

96 POINT RATED HUON HOOKE LIMITED MUSEUM RELEASE ST HUGO CABERNET SAUVIGNON

Don't Pay $80.00 EACH
$ 59.99 /bottle by the straight dozen
You save $20.01
Single bottle price $59.99
Customer reviews
Why to buy:

  • 96 POINT RATED HUON HOOKE
  • 95 POINT RATED TONI PATERSON
  • ICONIC ST HUGO LIMITED MUSEUM RELEASE
  • AUSTRALIA'S BEST PRICE ON ST HUGO LEGACY
  • 5 RED STAR RATED WINERY JAMES HALLIDAY

Specifications:
Vintage: 2017
Source/Region:

Barossa Valley, South Australia

Grape Variety: Cabernet Sauvignon
Cellaring: Drink now or cellar up to 10 years
Bottle Top: Stelvin
Alcohol Content: 14.20
Standard Drinks: 8.50
Rating: 96
Tasting Notes:

The nose reveals dense, dark berry fruit with a complex edge of iodine, which is lifted by lovely notes of sweet spice from the French oak. Concentrated flavours of ripe forest fruits and rich dark chocolate flood the palate, supported by powerful tannins that will see this wine stand up beautifully as it ages. The influence of oak is elegant; integrated seamlessly to add layers of complexity on the palate.

Enjoy with Rosemary and garlic marinated lamb rack with creamy mashed potato, steamed beans and pan juices.

Accolades & Awards:

96 Points - Huon Hooke The Real Review

"This is a dense, very oaky, very ripe and not really varietal cabernet. It's all about concentration and power, not varietal character, and is designed to age. Chocolate, tar and cocoa powder. Full-bodied, soft rich and fleshy. Lots of extract, assisted by lavish oak. (A blend of Rowland Flat, Greenock and Williamstown fruit. The name commemorates the last letter Hugo Gramp wrote to his young son Colin the night before dying in a plane crash in 1938.)"


95 Points - Toni Paterson The Real Review

"A mix of red and black fruits with heady cassis aromatics. The palate is dense, plush and chocolatey with strong black fruit flavours. Structural tannins. Needs time. If drinking now, decant a few hours before serving to unravel the layers. But cellaring is recommended."