Penley Estate Cabernet Sauvignon Coonawarra Phoenix 2008
Open Fermentation/ Heading Down Tanks. The balance is a key feature in all Penley wines. This will ensure the wines will mature successfully in the bottle. This wine shows dominance of spicy cabernet fruit, a dense ripeness with hints of smoky oak and grape tannin. A wine made to enjoy while the young, ripe but elegant, distinct Coonawarra cabernet sauvignon characters are evident. Barrel fermentation in French oak provided a balanced integration of oak and fruit.
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Strong fruit, both on the nose and the palate. I agree with Mark - definite red raspberry candy. Even with the fruit, the tannins get in the way
Hot nose with lots of ripe jammy fruit, a little bit spicy. The mouth has a nice earthy attack, with is smooth and mouth-watering in the middle. The finish is dry and brings out some red pepper. Big, bold, and spicy. Could have mistaken you for a Shiraz buddy.
Loads of bright red fruit, spice and red raspberry candy. A powerful wine, bordering on semi-sweet (but I think that's the alcohol). Good fresh astringent red fruit, and not a whole lot else.
A slightly hot nose with lots of fruit and a tad bit sweet on the palate. A bit too tannic on the finish for my taste.
Food Pairings for Penley Estate Cabernet Sauvignon Coonawarra Phoenix
The colour is bright crimson with hints of dark purple due to its oak maturation and specific handling techniques. The fragrant aroma consists of violets, ripe wild berry and integrated spice of the Cabernet grape with strong varietal character typical of the 2008 Coonawarra vintage. The aromas are of blackberry and cassis. Distinct blackberry/ blackcurrant (Cassis) flavours, the characteristic of a good Coonawarra cabernet sauvignon. Mulberry and blackberry are dominant fruit flavours enhanced by a young tight palate with silky grape tannin and elegant complex cedar oak, so typical of the Penley Style. A wine that is closer to full bodied with more grape and oak tannins but still maintains beautiful balance. The oak is minimal but discernible. The small amount of wood tannin and fruit flavours will aid maturation if required. Best enjoyed for next 1 to 5 years.
Notes: 35% new oak
|Total Acidity: 6.3 grams per liter|