Peter Lehmann Clancy's (1.5 Liter Magnum) 2007
-
Spectator
Wine
Product Details
Your Rating
Somm Note
Winemaker Notes
A dark center with a garnet rim. The nose shows lots of Barossa chocolate, dark plum and hints of violet. It is a wine with good fruit complexity which draws upon the attributes of each variety in the blend: Shiraz gives richness and fruit, Merlot adds a textural softness and the Cabernet Sauvignon with its firm tannins reins in the fruit to give a wine of flavor, balance and structure.
Clancy's is a wine to enjoy with friends over a bowl of pasta, platters of pizza, and sizzling roast chicken. It will always be a welcome guest at a BBQ!
Professional Ratings
-
Wine Spectator
There's a nice transparency to the dark berry, licorice, smoke and herb flavors, playing out over a medium-weight frame and lingering well. Shiraz, Cabernet Sauvignon, Merlot and Cabernet Franc.
Other Vintages
2016-
Panel
Tasting
-
Spectator
Wine
-
Spectator
Wine
-
Panel
Tasting -
Spectator
Wine
-
Spectator
Wine
-
Spectator
Wine
-
Spectator
Wine
-
Spectator
Wine
-
Spectator
Wine -
Parker
Robert
-
Spectator
Wine
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
The Barossa Zone encompasses the Barossa Valley and Eden Valley. Some of the oldest vines in Australia can be found here.
Barossa Valley of course is the most important and famous wine growing region in all of Australia where 140+ year-old, dry-farmed Shiraz vines still produce inky, purple and dense juice for some of Australia's best wines.
In the cooler, wetter Eden Valley sub-region, the Hill of Grace vineyard is home to famous Shiraz vines from the 1800s but the region produces also some of Australia’s very best and age-worthy Rieslings.