2019 GCV McAskill Cabernet Malbec

Elegant to drink this wine has flavour and personality without the heaviness often associated with Cabernet

The long fine grained tannins gives the wine an immediate appeal but will reward those with patience to cellar

$55.00 / bottle

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GCV McAskill Cabernet Malbec


The McAskill range consists of small volumes of the highest quality wine sourced exclusively from the Gaelic Cemetery Vineyard located in the well known sub region of White Hut. Named in honour after John McAskill who donated the land next door to our vineyard in 1860 to be used as a cemetery for the Gaelic speaking Scottish pioneers of the Clare Valley.

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Tasting Notes

Bright red with upfront aromatics of blue fruits, fresh blossoms, a hint of spice and tobacco. Elegant to drink this wine has flavour and personality without the heaviness often associated with Cabernet. Medium weight, bright and youthful showcasing typical Clare characteristics of sage, green olive and bright red fruits in the mulberry / blueberry spectrum. 

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


82% Cabernet, 16% Malbec, 2% Shiraz


Single vineyard – Gaelic Cemetery Vineyard

 When to Drink

Enjoy now or cellar for 15 years
13.5% Alcohol


Vintage Notes

Growing Season

The vintage was shaped by a typically cool winter, but with below average rainfall. Spring rains were also down. Budburst and flowering were normal and harvest commenced in late February for us. While we experienced above average temperatures during January and much of February, conditions were quite mild once vintage began in earnest. The 2019 vintage will be remembered as another high-quality Clare Riesling vintage with lower alcohols and bright acids a feature of our wines.



The grapes for this wine were machine harvested, transported to the winery, destemmed into small open top fermenters, chilled and cold soaked for approx 72 hours prior to the natural yeasts kicking in and beginning the ferment. Fermentation was completed within 12 days prior to the wine being pressed and run into new and used French 225L barrels for just on 18 months.