Tasting NotesDark, dense in colour with a lifted, complex bouquet of the classic cabernet characters including cedar, and cassis, but also with rich dark fruits and the savoury elements of roasted beef and wild game.
On the palate, the wine continues with classic cabernet characters of cassis, black cherry, mint and eucalypt. The tannins are soft and the wine is full and expansive, yet balanced and complete in the mouth. It will drink well in 2012, aided by a good decanting, but will also reward careful cellaring to 2016, when we expect that the tannins will completely resolve themselves and the tremendous complexity in the wine will fully emerge from under the blanket of youthful, exuberant fruit. A powerful wine like this is best paired with rare beef, lamb, or venison.
Winemaking NotesThe 2009 growing season got off to a slow start, but then months of virtually perfect weather saw us picking our fruit earlier than usual, with almost record ripeness levels.
The fruit for this wine was hand picked in mid-October, 2009, destemmed, and crushed into stainless tanks. The wine was kept on skins for 14 days before being pressed off and transferred into French Oak barriques (30% new oak) for the completion of malolactic fermentation. The wine was matured in barrels for 19 months with periodic rackings and bottled in May, 2011.
Church and State Winery has an amazing cellar of fine wines. The wines are produced by Master Winemaker Bill Dyer and winemaker Jeff Del Nin
Previously featured wines
~ The Magician - Reif Winery
~ Unsworth 2010 Pinot Gris
~ Selection from Painted Rock ~ CVVÉE NATASQUAN
~ D"angelo Merlot Cabernet
~ Encrio Pinot Grigio
~ Tawse David Block Merlot
~ Hester Creek 2007 Reserved Cabernet Franc
~ Rosenhall Run 2008 Slullywicker Red
~ Lulu Island Iceder
~ Jackson Triggs Gold Series Cabernet Sauvignon-Shiraz-Viognie
~ Hillsides Estate Winery
~ Herder Winery
please see Robert's Selections
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