Katnook Estate Odyssey Cabernet Sauvignon 1997
Cabernet Sauvignon from Australia
Starting with the most outstanding estate grown fruit and finishing with the selection of the best individual barrels of the resulting wine for final blending, Katnook Estate Odyssey Cabernet Sauvignon is crafted with the most time consuming attention to detail. Winemaker Wayne Stehbens says that when making Odyssey, his greatest challenge as a winemaker, is to "not only capture the essence of Coonawarra Cabernet Sauvignon but to transcend it, thereby creating a wine which will hold its own alongside the very best Cabernets in the world."
The 1997 vintage Coonawarra began with above average temperatures and a very dry summer. In contrast, March and April temperatures fell to well below average, which slowed grape maturities to the extent that harvest of Cabernet Sauvignon was delayed for two weeks. The fruit was harvested near optimum flavours producing deeply coloured wines that have good varietal definition, rich generous flavours with lingering tannins. A vintage that is comparable among the best and will cellar for 15 to 20 years.
Katnook Estate Winery
Katnook Estate is one of the most esteemed domains in Australia's premier red wine district, Coonawarra.
Its vineyards, planted in prime Terra Rossa soil, span 330 hectares in the heart of this comparatively small and remote region in the south east corner of South Australia.
From here come red wines that have contributed to Coonawarra's international reputation and white wines with equally distinctive attributes.
Concentrated flavours, fine balance and integrity of regional and varietal character, are all hallmarks of the Katnook Estate range which includes a Chardonnay Brut, Riesling, Chardonnay, Sauvignon Blanc, Merlot, Cabernet Sauvignon and most recently Shiraz. A very small quantity of dessert wine is also made when conditions are favourable.
View all Katnook Estate Wines
About Other Australia
With a landmass the size of the US, Australia has just as many appellations. Many wines are simply labeled from their state of origin. Some of these are the most popular:
New South Wales - New South Wales has a variety of smaller wine growing regions. Many wines are a blend of these smaller appellations, leading to the more encompassing designation of New South Wales.
Western Australia – A small percentage of Australia’s winemaking occurs on the West Coast. The largest Australian state, Western Australia, includes the appellations Margaret River and Great Southern.
Southeastern Australia – This appellation encompasses the states of South Australia, New South Wales and Victoria. Grapes are often trucked in from at least 2 of these states for crushing and bottling, giving the wine a more general appellation of origin. This is the broadest appellation in Australia.
Like the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale
, Clare Valley
and Barossa Valley
. New South Wales is home to the Hunter Valley
, while the smaller, southern state of
is best known for theYarra Valley
. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River
at the southern tip.
Alcohol By Volume Guide
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.