Tasting Notes This blend is an approachable wine that is the perfect partner with food. The Cabernet Sauvignon (89%)...Read more...
Food Pairings for Greg Norman Estates Red Bordeaux Blend Limestone Coast Cabernet-Merlot
Bought this more than 2 years ago, and wanted to see what a little cellar time did for it. Garnet in color, with faint bricking at edges. Aromas of bell pepper, cassis, and a touch of acetate make this fairly true to the varieties, and also very old world. I suspect that if tasted blind, this would fool many into thinking it was a Bordeaux. Raspberries, blackberries, and a bit of green pepper on the palate. Smoky aftertaste, with some herbs. Bit of glycerin in the texture and finish. For under $10, this is a pretty nice wine, and certainly not an Aussie fruitbomb by any stretch of the imagination.
Tasting Notes This blend is an approachable wine that is the perfect partner with food. The Cabernet Sauvignon (89%) contributes ripe rich mulberry, spice characters and fine velvety tannins. The Merlot (11%) adds cherry, red currant and blueberry characters, and attractive cedary notes are derived from the oak maturation. Grape Source The fruit for this wine was sourced from vineyards in the Padthaway, Wrattonbully and Coonawarra regions, which are located on the Limestone Coast of South Australia. The Limestone Coast has become famous for its high quality fruit grown on the rich, red soils overlying hard limestone rock. The 2002 vintage was exceptional. The cool climate developed intense varietal fruit characters, supple tannins and a firm structure. Vinification The individual parcels of fruit were harvested and then fermented separately in roto and static fermenters. The juice was pumped over the skins to extract the rich colors and flavors from the skins. The wine was pressed off the skins and a select portion racked into new and seasoned French and American oak for maturation prior to blending and bottling. Winemaker Andrew Hales Cellaring Excellent drinking now but will reward careful cellaring for up to 3 years Technical Details Alcohol: 14% pH: 3.52 Acidity: 6.1 g/L Residual Sugar: 2.7 g/L
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