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Patricia Cabernet Sauvignon 2010

Brown Brothers

Minimum order of 1 case or 6 bottles (Mixed or straight)

This brilliant back-vintage release has been aged for over 10 years; maturing in oak to enhance the bold, fruit-forward flavours characteristic to Cabernet Sauvignon, whilst achieving a smooth, well-structured profile and graceful finish. In paying homage to our family's matriarch, the Patricia range is a culmination of the very best in viticulture and winemaking.

Food Pairings

Pair this bold red wine with slow-cooked lamb shoulder accompanied by Mediterranean vegetables and a flavoursome juniper berry sauce. For a delightful finish to a meal, it also complements a selection of aged Parmesan and Pecorino cheeses.

  • 3x Silver

  • 8x Bronze


  • Winestate

    Smoky aged fruit bouquet with some minty brightness. A full and complex palate still showing some primary fruit and firm tannins. Travelling well.

    4.5 / 5 Stars

The wine underwent destemming and crushing before being fermented in tanks. Small, carefully chosen batches were nurtured at the Kindergarten Winery. Aging took place for 17 months in a combination of new (62%), 1-year-old (11%), and older French oak barrels. Multiple blending experiments were conducted to create a highly concentrated and robust wine from low-yielding vines. The final product was bottled with a pH of 3.55, and an acidity level of 6.5g/L.

Vineyard RegionVictoria
Wine AnalysisAlc/Vol: 0%

The Patricia Cabernet Sauvignon comes alive with the colour of deep, dark purple. 


This wine has aromas of blackcurrant and dried herbs, while the French oak influence offers a gentle cigar box lift to the nose.


On the palate the wine is powerful and intense, with rich fruit and hints of nutmeg.

Peak DrinkingUntil 2025
Growing Conditions

The 2010 Patricia Cabernet Sauvignon was crafted using fruit from three exceptional vineyards in Victoria. The Ray vineyard in the King Valley contributed 60%, the Moonlight vineyard in the Bendigo region provided 34%, and our own Heathcote vineyard contributed 6%. Harvest took place between late March and early April 2010, with baumé levels ranging from 13.5 to 14.1.