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Thorn Clarke Shotfire Cabernet Sauvignon Shiraz is made from 76% Cabernet Sauvignon, 24% Shiraz.
14 months in Oak, 40% new combination of French and American – French for Cabernet and American for Shiraz
When the Clarke forebearers discovered gold in 1870 at the Lady Alice mine in the Barossa goldfields, so began a family dynasty intrigued by geology. A fine legacy that is reflected today in the terroir of our vineyards. The Shotfire range immortalizes the Shotfirer's hazardous job of setting and lighting the charges in the mines.
Cabernet Sauvignon and Shiraz blends are uniquely Australian and goes against the traditional wine-making grain. This wine embodies the Clarke families tendency to swim “against the current”. In the 1980’s when many growers were pulling out vines, David and Cheryl were planting.
Deep red in color with brick hues on release. Leafy Cabernet varietal Cabernet is balanced by ripe plum, licorice and slight eucalyptus characters on the nose. Upfront dark fruits and long grainy tannins dominate the palate. In addition, maturation on French oak adds spice and cedar-like characters. The wine has a distinct acid backbone which gives the wine long persistence.
The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximize color, tannin and flavor extraction. Cooling is used to ensure ferments remain in the 22-25°C range which will allow the fruit to display maximum fruit expression.
Pairs well with Australian lamb chops, rack of lamb.
"The 2015 Shotfire Cabernet Sauvignon Shiraz is a 76-24 blend. It favours the Cabernet in its aromas and flavour profile as well, with mint and cassis leading the way, the Shiraz serving mainly to help round out the mid-palate and provide some juiciness to offset the dry Cabernet tannins. It should drink well for several more years. - Joe Czerwinski"
- Robert Parker's The Wine Advocate (Issue # 238, August 31st 2018), 91 pts
In 2007, production was just less than 5000 kg per hectare. This wine is prepared with Tempranillo 100% grapes from our vineyards.
The grapes are initially subjected to a six-day pre-fermentation cold maceration below 14ºC. They then undergo 30 days of alcoholic fermentation at a controlled temperature of 28ºC, after which the wine is removed from the tanks without pressing the grape skins. The malolactic fermentation is slow and relaxed at a temperature of 20 ºC for 28 days without the addition of bacteria.
The wine is aged for18 months in new French oak barrels and is decanted into new barrels every six months. At the end of this period, the wine is blended and bottled without undergoing any type of filtration, clarification or cold treatment.
Prepared with Tempranillo grapes (100%), this wine has a ruby red colour with very pure, intense garnet tones.
Its bouquet has fine complexity with tones of ripened fruit, especially cherries, blue berries and black currants, which are in harmony with tones of good wood, spices (vanilla and coconut) and a liquorice undertone.
In the mouth, this wine displays great balance, proving pleasing to the taste, sweet due to the maturity of its tannins and exuberant on account of its pleasant level of acidity.
Pago de los Capellanes, Pedrosa de Duero.
Type of soil:
Clayey and chalky.
18 months in barrel and remainder on rack.
Type of oak:
100% French oak, medium toast.
Uncork and decant one hour before serving at a temperature of 16-18 ºC.
Leeu Passant Dry Red
36% Cabernet Sauvignon, 33% Cabernet Franc and 31% Cinsault
Western Cape (13.5%) No one could accuse this wine, released for the first time in 2015, of being unambitious, but it’s quite a début. Inspired by the Château Libertas wines of old, it’s a blend of Cabernet Sauvignon, Cabernet Franc and Cinsaut, showing impressive, stony precision, notes of spice, dark tea and reduction, a hint of graphite and a taut, lingering finish. 2019-30 - Tim Atkins 94 Points
36% Cabernet Sauvignon, 33% Cabernet Franc, 31% Cinsault. Cinsault comes from the two oldest registered red wine vineyards: Wellington (117 years old) and Franschooek (91 years old), while the Cabernet Franc comes from high up in the Helderberg and the Cabernet Sauvignon from bush vines lower down the Helderberg. The new oak portion was fermented in upturned 500 litre barrels to achieve better integration. Floral, perfumed and beautifully aromatic. Very fine, a bit peppery and juicy, slightly grippy red cherry and raspberry fruit with some nice spiciness. Juicy, pure and fine with lovely precision. Jamie Goode 95 Points
Niero Cote Rotie Vires de Serine is made exclusively with Syrah.
A deep red garnet color with intense aromas of black fruits and violet. In the mouth, the wine is dense and rich with polished and well-integrated tannins. A long and powerful finish.
The terroirs is made of schist soil on the slopes of "La Valliere" and on the terraces of granitic "Coteau de Bassenon". Vines are 20 years old on average.
Long maceration (3 weeks) in temperature controlled concrete tanks.
Wine is then aged in French oak barrels for 22 months (new barrels).
Lamb stew with olives, farm rabbit with black truffle, beef rib, goose with chestnuts, roast veal kidneys, squab with cloves of garlic
"The only red I was able to taste was the 2015 Côte Rôtie Vires De Serine, which is still aging in new French oak barrels. This full-bodied, opulent, sexy beauty is loaded with potential and offers classic notes of blackberries, barbecue smoke and olive tapenade, with its oak component smothered by gorgeous fruit. With ripe tannin and impeccable balance, it’s an impressive barrel sample."
- Jeb Dunnuck (Northern Rhône: The Blockbuster 2015s and Elegant 2016s, January 2018), 93-95 pts
The bright, dark Riebeek Cape Ruby is a fortified wine made in the style of a ruby port. The flavors are opulent with ripe fruit, chocolate and interesting nuances of spice on the nose and a palate that follows through smoothly and with a lingering aftertaste. Made from 80% Tinta Barocca and 20% Souzau of which 50% was matured in small barrels for two years.
"This wine from South Africa’s Swartland region offers the rich aromas and flavors of a good quality Ruby Port at a very reasonable price. It offers vibrant aromas and generous, ripe flavors of dark cherry, chocolate, and tobacco complemented by savory notes. It has just the right tannic firmness and a long, rich finish. Made in the style of a Ruby Port from Touriga Nacional and Shiraz grapes, half of which was aged in barriques for 2 years."
- International Wine Review (Succulent Sweet Wines for the Holidays: The Best of 2018), 90 pts
Riebeek Cellars Shiraz is made from 100% Shiraz.
Cold soaked for one day and then inoculated with selected yeast.
Fermentation temperature was between 24 - 26 degree Celsius. Malolactic
fermentation was done with French oak chips and American oak staves. This
was then blended with wine matured in 2nd and 3rd fill barrels for 12 months.
Often referred to as Shiraz Country, the Riebeek Valley is renowned for
exceptional Shiraz wines. The Riebeek Shiraz is a lively rich wine, full bodied
with a subdued smokiness on the nose and a pallet of ripe fruit and
Well-balanced and smooth, the aftertaste lingers with the exciting flavors of
Perfect companion to meat, game, duck, goose, pasta and cheese. Serve at
Cape Barren Native Goose Shiraz is made from 100 percent Shiraz.
Color: Deep black-purple with red edges
Aroma: Ripe aromas of plum and chocolate abound, and are complexed by hints of five-spice and French oak toastiness
Palate: Richly textured wine which is truly mouth-filling with layers of mocha, spice, plum and black olives. This leads to a very long lasting velvety smooth finish capped by structured, yet soft tannins
Cape Barren Estate:
Cape Barren was founded in 1999 by Peter Matthews, who worked tirelessly to create wines of distinction from some of the oldest vineyards in McLaren Vale. Peter sold the business in late 2009 to Rob Dundon and Tom Adams, who together have amassed in excess of 50 years experience in winemaking, viticulture and international sales.
Rob Dundon, Winemaker, has been making wine for almost 35 years, including vintages in Germany. He was originally Senior Red Winemaker for Thomas Hardy Wines based in McLaren Vale, then created his own company Beresford Wines, which ultimately included a second brand Step Rd. Rob's wines over the years have won almost 2,000 medals and 200 trophies at Wine Shows. He spent many years as the International Sales Manager for Step Rd, so knows the intricacies involved in establishing export markets.
Tom Adams, Viticulturist, experience in the Wine Industry spans 26 years. His background and training is in viticulture, and he managed one of the most iconic and respected vineyards in Australia, the famous Metala Vineyards of around 800 acres. He developed the Brothers in Arms portfolio and established this as a well respected and formidable wine brand across the world. His ability to set up export markets and promote the wines, is highly regarded in the Industry. In 2003 he won the prestigious Australian Wine and Brandy Export Wine of the Year award. Tom pioneered significant water conservation techniques, which have gone on to be adopted by several Government departments across Australia.
Cape Barren Geese: Towards the end of each summer, we are greeted in our vineyards by the arrival of magnificent Cape Barren Geese. These are amongst the rarest of the world's geese, and are native to Australia. The birds are named after Cape Barren Island where the birds were first sighted centuries ago. Our friendly colony lives on Kangaroo Island to the south of McLaren Vale, and they fly into our vineyards searching for grain and grape seeds after harvest.
Cape Barren Vineyards:
Cape Barren wines are produced from vineyards particularly hand selected for their exceptional quality and consistency. Our reds are produced from the world renowned McLaren Vale region, from vines older than45 years.
These seriously old vines produce wines of supreme concentration and complexity not seen in younger vines. It is this history on which our future lies.
With its picturesque and undulating terrain, and maritime climate, McLaren Vale is one of the finest regions in the world for grape-growing — especially for Shiraz and Grenache. The long warm summers are cooled by afternoon sea breezes, resulting in very mild nights, and controlled ripening and flavor development. The whites are sourced from Adelaide Hills vineyards grown above 400m from sea level.
Here the temperatures drop dramatically, especially at night, and the soils can be demanding and unforgiving, leading to smaller, more intensely flavored fruit.
The region is a veritable maze of valleys and glens, with a criss-cross of slopes which offer every conceivable aspect and micro-climate variation. This not only makes the region both charming and strikingly beautiful — but also challenging.
Philippe Milan Pommard AOC is 100% Pinot Noir
This wine has been aged in Oak (25% new Oak)
This is a little more structured and the style goes more toward the "vin de garde", or wines meant to age. This wine needs some food, or sometime in the decanter right now. It is well structured and reminds me of a Volnay. As a matter of fact, the parcel is located right next to Volnay. The finish is long and still quite juicy with chewy tannins lingering.
Pearmund Cellars Viognier Vinecroft Vineyard is made from 100 percent Viognier.
Explosive tropical fruit flavors: Pineapple and peach with hints of grapefruit. Powerful, yet feminine.
Sweet and ripe on the palate with peach, apricot, pineapple, and mango notes. Long and flavorful finish.