2005 Brothers in Arms Cabernet Sauvignon
Vibrant, deep red colour with purple hues. Ripe, dark fruit/blueberry aromas, eucalypt mint and a hint of violets reflect distinctive Langhorne Creek regional characteristics. Well structured, opulent blueberry and blackcurrant characters on the palate, balanced French oak flavours well integrated with juicy, tight tannins that ensure excellent length of flavour and elegance. This compelling Cabernet Sauvignon will improve further over the next 10 years.
James Halliday, Australian Wine Companion, 2015
The wine contains 10 percent Malbec and I'm sure is the better for it. It's in a style of its own and rather a good one. It's full on for a cabernet but plenty going on as it travels across the palate; it has depth as well as length plus the odd off-shoot-harder to explain but good to taste.
The Keys Report, May 2009
This exceedingly limited release is the first of its kind from BIA and it represents nothing less than the most remarkable wine to ever emerge from this estate. Leafy blackcurrant fruit, suggestions of mint and spice, perfectly measured oak, beautifully textured tannins and excellent length - it's got it all, and all it needs is more time.
WBM Top 100, June 2008
This is the sort of wine you could safely plonk on most dinner tables around the country and have it elicit more than a few "Oooh that's nice wine" or "Bloody lovely" types of comment. And so it should deliver too, because it's not exactly cheap. Lashings of rich dark chocolate, dark fruit and mint backed with meaty toasty oak - there's a little pepper in there too I think. Plump and full bodied with grainy (yet smooth) tannins, excellent density and length with a toasty choc-licorice aftertaste. High yum factor.
The Wine Front, February 2009
Vineyard: Metala Vineyards, Langhorne Creek, SA
Variety: Cabernet 90% Malbec 10%
Harvest date: 11 March - 20 April 2005
Bottling date: 11 October 2007
Sourced from: 100% single estate, 7 individual plantings
Baumé at harvest: 13.5 - 15.0
Alcohol: 14.5% v/v
Titratable acidity: 6.4 g/l
Oak Maturation: 18-24 months in 50% new oak, 50% in 1-2 year old French oak barriques
Release date: 1 July 2008 – Currently available
Closure: Screw cap