2017 GCV Premium Cabernet Malbec

This wine displays intense blackcurrant / mulberry fruit aromas along with some cedar notes.

Quite concentrated on the palate, but manages to retain a degree of elegance that we expect to see in Cabernet based wines.

$48.00 / bottle

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GCV Premium Cabernet Malbec


Cabernet and Malbec have long been great blending partners in the Clare Valley with many fine examples being produced over the years. Deep red colour as is the norm with the red wines from the Gaelic Cemetery Vineyard.


Tasting Notes

Scarlett Red with lifted bright blueberry notes, hints of bay leaf and warm spices. Richly textured with upfront fruit appeal and a plush mid palate. Blueberry and black currant are the main fruit flavours with roasted red capsicum, capers and olive adding savoury complexity. The palate finishes seamless with lingering ripe tannins.

Technical Detail


100% Clare Valley, South Australia.
One of Australia's oldest and most premium wine regions, famous all around the world for it's Riesling and Shiraz wines in particular


Cabernet 80%, 20% Malbec. 20 months all in older French


Single vineyard

 When to Drink

Enjoy now or cellar for 10+ years
14.0% Alcohol


Vintage Notes

Growing Season

The 2017 vintage was shaped by a cool, wet winter and spring with above average rainfall. Budburst was later than the “recent normal” due to the cooler conditions in September and as a result harvest was also a little late – we commenced vintage on March 3rd. Leading up to harvest January and February were both quite mild with no extended periods of heat and little rain. The 20mm we did receive on 20th January finished the vineyards off nicely. The 2017 vintage will be remembered as one of the top Riesling vintages since the turn of the century along with 2002, 2005, 2009 & 2012.



The grapes for this wine were machine harvested in the cool, early hours of the morning, transported to the winery to be crushed, chilled and pressed as soon as possible prior to the juice being clarified by cold settling. It was then inoculated with a pure yeast culture, with fermentation carried out in stainless steel temperature controlled tanks for on average 25-30 days. The wine was fined, stabilised then filtered prior to bottling.


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