2001 Limestone Coast Shiraz Cabernet

Tasting Notes

This blend has become an Australian classic. The Shiraz (80%) contributes spice, ripe plum and blackberry aromas and flavors, with rich mulberry and fine velvety tannins coming from the Cabernet Sauvignon (20%) fruit. Attractive cedar and vanilla characters are derived from oak maturation, and contribute good complexity and great length of flavor.

Grape Source

The Shiraz for this wine was sourced from vineyards in Padthaway and Wrattonbully in South Australia. The Cabernet Sauvignon was sourced from the legendary Coonawarra region in South Australia, which has become famous for its wines made from vineyards grown on rich red soils overlying hard limestone rock.

Vinification

The individual vineyard parcels of fruit were harvested then fermented separately in small upright static and roto fermenters. The wine was pressed off the skins and then racked into new and seasoned French and American oak for 18 months prior to bottling.

Winemaker

Andrew Hales

Cellaring

Excellent drinking now but will reward careful cellaring for 3 to 5 years.

Technical Details

Bottling Date: October 2003
pH: 3.45
Acidity: 6.2 g/L
Alcohol: 13.5%
Residual Sugar: 2.6 g/L
Harvest Date: March-April 2001

 

Ratings & Reviews

Wine Spectator (December 31, 2004 - January 15, 2005)
"Lithe and harmonious, with currant, raspberry and distinctly earthy flavors framed by fine tannins, persisting gently on the finish. Drink now through 2009."

 

Quarterly Review of Wines (Winter 2004 - Winter 2005)
"Soft oak notes in the aroma, along with spice and plum and big blackberry. Handsome color of black-purple. Soft tannin, with cedar-oak notes. There is balance and richness in the mid-palate. The long finish needs some time to stretch itself out. Perfect wine with beef or grilled foods."

 

California Wine Finds (July/August 2004)
"...with aromas and flavors of ripe plum, blackberry and spice, with pleasant cedar and vanilla from the Cabernet and oak influence."

 

Colorado Wine News (October - December 2004)
"A bouquet of overripe crabapple plus cranberry, earth, floral, and light oak introduces round, smooth, mouthfilling flavors of sweet cranberry-raspberry cocktail, spice, earth, and light oak. Everything finishes long and medium-broad. Nicely balanced, structured, and integrated."

 

The Maryland Gazette (December 22, 2004)
"Big plum, blackberry fruit in a nice earthy, oak frame. Bold for outdoor barbecued meats. Could age 1-3 years." - Tom Marquardt and Patrick Darr