The wine was in matured in a mix of American and French mostly used oak for 15 months with spice, cedar box and smoke all playing their part on the nose and palate.
The deep ruby core has bouncy aromas of black stone / berry fruits mixed with spice and mint and a definite splurge of tropical fruits, these follow through to the palate, good acidity accompanies this blend keeping it fresh , the alcohol is slightly warming but well supportive and adds body whilst enrobing the fruit. The tannins are savoury and have some grip - ripe and not overly intrusive, the finish is persistent with a fresh blackcurrant and spice end. A lovely balanced wine with good depth and character. Expect to pay around £15 - if you can find it - a lovely a-typical Coonawarra Cabernet Sauvignon.
Score : 90
Coonawarra
The Coonawarra region
is located in the far south-east of South Australia and has a viticultural
history dating back to 1890. It is 100 kilometres (60 miles) inland,
and is exposed to a maritime climate, with dry and moderately cool summers but maritime
location does not, prevent the occurrence of spring frosts that are
occasionally quite severe. The climate is quite unique, persistent cloud
cover partially moderates the ripening period temperatures. The terra rossa soil
is what Coonawarra is most famous for,
but it is not unique to the region as many parts of the Limestone Coast Zone
have similar soils, it is renowned for its affinity with Cabernet Sauvignon
wines. Another soil format is the groundwater or black rendzina clay lying
to the west of the limestone ridge and because of its poor drainage this
soil is less favourable The main wine styles produced in
Coonawarra include Cabernet Sauvignon, Shiraz, Chardonnay
and Riesling.
No comments:
Post a Comment