Whalebone Vineyard Cabernet-Shiraz
Whalebone Vineyard Cabernet-Shiraz 2006 - 93 Points , Wine Spectator/ Elegant and harmonious, this is silky in texture, with lovely blueberry, currant, plum and spice flavors playing out with refinement and style, finishing with a meaty, savory note.Add winemaker's notes
External Reviews for Whalebone Vineyard Cabernet-Shiraz
Whalebone Vineyard Cabernet-Shiraz 2006 - 93 Points , Wine Spectator/ Elegant and harmonious, this is silky in texture, with lovely blueberry, currant, plum and spice flavors playing out with refinement and style, finishing with a meaty, savory note.
/ Brian Croser, with Champagne Bollinger, has renovated the 30-year-old Whalebone Vineyard they bought in 2007. A leafy Cabernet Franc nose gives way to spicy Cab-Shiraz fruit while remaining velvety and silky. A triumph.
Whalebone Vineyard Cabernet-Shiraz 2006 - 93 Points & Recommended, Wine Spectator / Elegant and harmonious, this silky-textured red shows lovely blueberry, currant, plum and spice flavors. Cabernet blend.
/ Supple and beautifully focuses, with a spicy chocolately edge to the ripe currant, blackberry and black pepper flavors, lingering gently against refined tannins. A harmonious wine that will develop wonderfully.
Australia's Best Wines/ Close on the heels of Lion Nathan's takeover of Petaluma in 2001, founder Brian Croser hooked up with Bollinger, his former partner at Petaluma to buy the historic Koppamurra vineyard in what is now called Wrattonbully. It sits on classic Terra Rossa soil over limestone, and has a more moderate climate than Barossa or Mclaren Vale. Croser knows the soil well - as a young winemaker in 1980, he helped Geoff Weaver make the first wine from these vines. And he planted his own Cabernet vineyard not far away, from which he made the Coonawarra red at Petaluma. Bordeaux's Jean-Michel Cazes, who owns Chateau Lynch-Bages, joined the partnership before it produced its first wine in 2003. The blend of 70% Cabernet Sauvignon, 20% Shiraz and 10% Cabernet Franc has elegance and warmth with a loamy, faintly eucalptus accent to the dark fruit flavors, remaining refined through a long finish.
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