|
|
Jim Barry The Benbournie Cabernet Sauvignon 2004
|
| |
|
|
"It’s a big, warm, minty red with attractive notes of earth, leather and dried herbs. Of course it carries sweeter, more curranty flavours too and it feels soft on your tongue. It’s not overly tannic or overly persistent, but it tastes pretty darn good." - Campbell Mattinson.
This mature and refined cabernet sauvignon displays an intensely deep claret colour. The nose is suggestive of a blockbuster powerhouse of fruit with blackcurrant, menthol, mint and plum flavours. Aromas of rosemary, clove, sage and soy sauce are also apparent.
The palate is structural, yet non obstrusive with sultry and sexy tannins. This wine is complemented by blackberry, prune and valrhona dark chocolate flavours with a tangible and persistant length. This is dominated by flavours of grilled eggplant, roast pumpkin, roast capsicum, nutmeg and coffee.
The Benbournie has been created with the Jim Barry philosophy to be enjoyed upon release with a period of long term cellaring under correct conditions that will only enhance the wine’s qualities.
Wine has been flowing in the Clare Valley since 1851 and is an integral part of the culture. It is one of Australia’s most prestigious premium wine regions, famous for its Riesling and Shiraz. A tiny area accounting for less than 1.5% of the total Australian production.With its beautiful rolling hills, ideal winter rainfall and Mediterranean climate, the Clare Valley carries a unique history and winemaking heritage.
The Benbournie region was settled in 1853 by Catholic German friends of local priest, Father Kranewitter. The tiny settlement compromised about 15 mud huts surrounding a Roman Catholic chapel. The small community’s optimism was built on copper mining, however the industry’s decline signalled its demise before the turn of the century. All that remains today are a few ancient vines, fig and almond trees.
The fruit was hand harvested in April, and crushed and destemmed into open fermenters with header boards keeping the cap submerged. The ferment took seven days, with daily rack-andreturn and pumping over to maximise extraction of flavour and colour. Pressings were added back to the free-run and the wine matured in new American oak for 14 months.
|
| Don't Pay: $90
|
WBW Rating: 93/100
Closure: Cork
Region: Clare Valley SA |
Winemaker: Jim Barry Family
Drink now until: 2016
Alc/Vol: %
|
Tell a friend
|
Customers who bought this product also bought |
|
|
|
|
