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Whalebone Vineyard Cabernet-Shiraz

External Review by Palm Bay International:

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.

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Whalebone Winery:
Whalebone vineyard derives its name from the many whale and marine fossils trapped in the vineyards’ broken shale and limestone. Calcareous treasures were left behind after the underwater canyons and basins retreated, and when the earth shifted and folded during the Miocene, some six million years ago. In 1989, on this hillside reminiscent of a moonscape, the Simpson Family planted this distinc... Read more
Whalebone vineyard derives its name from the many whale and marine fossils trapped in the vineyards’ broken shale and limestone. Calcareous treasures were left behind after the underwater canyons and basins retreated, and when the earth shifted and folded during the Miocene, some six million years ago. In 1989, on this hillside reminiscent of a moonscape, the Simpson Family planted this distinctive property exclusively to Cabernet Sauvignon. Today the vines have lost their youthful exuberance and are gracefully transforming into a harmonious, low vigor vineyard, which needs little manipulation to produce low yields and high concentration required for quality wine. Whalebone Vineyard and Winery started with the bones and a homemade wine called BOB WINE. Through a process that was more whimsical and meandering rather than purposeful, a colorful History has evolved, on this coastal cattle ranch in the Santa Lucia Mountains not far from Hearst Castle. The surprisingly wonderful fruit and wine produced from vines growing on a rocky hillside led to more ambitious plans, coming to fruition over a decade later with the first Vintage of Whalebone Cabernet Sauvignon. The Tasting Barn (winery-tasting room) was completed in the spring of 2007. We now offer our Estate Cabernet Sauvignon, BOB WINE (our cult favorite cab blend), Syrah and Zinfandel. Read less

External Reviews for Whalebone Vineyard Cabernet-Shiraz

External Review
Source: Palm Bay International
07/20/2011

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.


External Review
Source: Palm Bay International
07/20/2011

/ 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.


External Review
Source: Palm Bay International
07/20/2011

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.


External Review
Source: Palm Bay International
07/20/2011

Australia's Best Wines/


External Review
Source: Palm Bay International
07/20/2011

/ Supple and beautifully focused....


External Review
Source: Palm Bay International
07/20/2011

/ 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.


External Review
Source: Palm Bay International
07/20/2011

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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