Flegenheimer Bros Reserve Red Wine 2010
Other Red Blends from McLaren Vale, Australia
Hammerschlag's McLaren Vale vineyard consists of ironstone and clay over limestone and benefits from cool maritime breezes each afternoon. Upon securing this location, Hammerschlag got to work in the vineyard selecting 2 clones of Shiraz: 1654, which is very typical of South Australia and Tabhilk, sourced from the oldest winery in Victoria and more reminiscent of the northern Rhone. In addition to Shiraz, the vineyard is also planted with Petite Sirah, a varietal that is naturally higher in acid, tannin and color, thereby enhancing the wine's mineral character and providing structure to the blend.
The Wine Advocate - "Very deep purple-black color with notes of creme de cassis, warm plums and dark chocolate with hints of licorice and fertile loam, the 2010 Reserve Red Wine is very full-bodied and voluptuous in the mouth, offering tons of ripe fruit layers that are supported by a medium to full level of grainy tannins and refreshing acid. It finishes long.
Flegenheimer Bros Winery
Benjamin Hammerschlag’s family arrived in the States from Germany in the late 1800’s. His great-great grandfather married a young girl by the name of Flegenheimer and joined her family’s business. The Flegenheimers were New York Wine Merchants - in their day a well-known, thriving, pre-Prohibition family enterprise with several locations throughout the greater New York area. From Brooklyn to Yonkers, Hoboken to Newark, Flegenheimer Bros dealt exclusively in quality beverages. The business was established in 1876 and was still flourishing in 1919 when the manufacture, transportation and sale of alcoholic beverages was outlawed in the United States. Three generations later, the youngest Hammerschlag has decided to resurrect this heritage with a reserve red from his high altitude, McLaren Vale property, giving new life to the legacy that began long before he too chose wine as his passion and profession. View all Flegenheimer Bros Wines
About McLaren Vale
McLaren Vale is home to the oldest Australian vineyard, with grapes planted in 1838. It's a coastal area, the Indian Ocean bordering the west, which leads to a cooling factor that prevents the grapes from getting too hot. In all, the climate is a perfect one for the vines.
Notable FactsIn McLaren Vale, there are vines as far as the eye can see. As in other parts of Australia, Shiraz and Grenache are the top grapes of the region, with some Cabernet Sauvignon planted as well. While red rules, whites are able to hold their own here too. With the warm yet reasonable Mediterranean climate, white grapes like Chardonnay, Semillon and even some Sauvignon Blanc grow well. The wines are round and smooth and the producers in the regions are excellent.
About AustraliaLike 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, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of Victoria 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.
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Alcohol By Volume GuideMost 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.