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 Margaret River 'The Troika' Cabernet Merlot Malbec 2003 - $9.00
“juicy mulberry and blackberry goodness”
This blend melds Cabernet Sauvignon, Merlot and Malbec into a delightful mulberry scented red with a ripe, fleshy palate laced with juicy blackfruit and dried herb flavours and spiced with toasty oak notes from 16 months in French barriques. A familiar Margaret River style, ripe yet fine textured, a treat with roast lamb and a good old fashioned bargain.
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Barossa Valley 'Light Pass' Cabernet Sauvignon 2005 - $13.50
This full bodied red is anything but light – the name comes from its source – a vineyard at Light Pass in the northern Barossa Valley. A blend of 92% Cabernet and 8% Petit Verdot it was fermented in small open fermenters, aged in large American oak barrels and bottled with minimum filtration. Only 240 cases were produced.
It’s a dense, dark crimson colour and the nose offers up big wafts of deep cassis and blackberry fruit along with a rich, roasted capsicum savouriness. The palate is more generous than a cashed up pollie in a marginal electorate, with chunky blackberry fruit, some of that char-grilled red capsicum character and fine textured, soft tannins. It’s textbook Cabernet from a great vintage. And while it will certainly reward cellaring for a decade or more it’s delicious drinking right now, with a hearty beef roast, or Tuesday’s lamb chops.
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Wrattonbully 'Red Dirt' Cabernet Sauvignon 2004 - $11.70
“hearty, dark cherry, blackberry and mint”
Wrattonbully is just north of Coonawarra, on the same famous “Terra Rossa” soil, but a touch warmer so the fruit has Coonawarra character but is usually a touch riper and richer. This hearty red has aromas of ripe dark cherries and blackberries along with hints of mint and vanilla. It’s really supple in the mouth with generous fruit balanced by silky tannins and a savoury, spicy oak note. Very approachable for a relative youngster and at its best with red meat dishes or hard cheeses.
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Barossa Valley “The Pruner” Cabernet Merlot 2004 - $10.80
The winter pruning is an integral part of the vine growing season and a major factor in deciding what the vine will yield in the subsequent vintage. This one was appears to have been pruned pretty vigorously, with it’s ripe redfruit and blackberry aromatics reflected on the medium weight, chewy palate. There’s tannin there and a leafy streak, typical of the Merlot portion but it’s the generous chocolaty edge to the black fruit flavours that brings it all together. An honest, hearty drink, good with honest, hearty food like bangers and mash or grilled lamb loin chops. | |
Coonawarra Cabernet Sauvignon 2004 - $9.90
“blackberry and tomato bush”
A medium weight Coonawarra Cab Sav with raspberry, squishy blackberry and tomato bush aromatics. The palate is very approachable with a dollop of red berries, blackberry juiciness and enough fine textured Cabernet tannins keeping it all in balance. An easy drinking style of Cab Sav, perfect with that medium rare sirloin – or your best cheese on toast.
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Barossa Valley Merlot 2005 - $9.00
“toasty oak, juicy blackfruit and vanilla”
Merlot is usually used to as a blending variety to flesh out Cabernet Sauvignon. No need for Cabernet in this case as this juicy little red immediately hits the spot with plump blackcurrant fruit meshed with a hit of toasty vanillin oak. A sensational quaffer that will be your best mate at your next barbeque.
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McLaren Vale Cabernet Merlot 2004 - $11.70
McLaren Vale is often said to be Australia’s mid palate – due to the consistent generosity and weight of the reds. And this is typically McLaren Vale with its blueberry, blackberry and dusty plum mid palate flavours, freshened with a hint of typically Merlot tomato leaf, finishing with a telltale Vale chocolatey edge and fine long tannins. It’s at its best with food, something like barbecued lamb cutlets or crumbly cheddar cheese. | |
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