Green Point Cabernet/Shiraz 2005

  • 90 Wine
    Spectator
3.0 Good (20)
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Green Point Cabernet/Shiraz 2005 Front Label
Green Point Cabernet/Shiraz 2005 Front Label

Product Details


Varietal

Region

Producer

Vintage
2005

Size
750ML

Features
Screw Cap

Your Rating

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Somm Note

Winemaker Notes

A bright aroma of blackcurrant, cigar box and hints of classic Cabernet leafiness combined with subtle spice and chocolate from Shiraz. The palate is fresh and vibrant blackcurrant and berry flavors enriched by an underlying dark cherry and chocolate complexity. The wine finishes with classic Cabernet tannins that are fine and silky.

Professional Ratings

  • 90
    Smooth and round, a juicy mouthful of currant and blackberry flavor shaded with tiny hints of roasted meat and cedar. The finish doesn’t quit. Drink now through 2013.
Green Point

Green Point

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Green Point, Australia
Green Point Winery Image
In the 1840s, when the Yarra Valley in Victoria was first settled by Europeans, they observed that one particular spur of land leading down to the Yarra river always remained green longer as summer advanced. They called it "Green Point." It stayed green because the deep weathered siltstone soils on this spur retain moisture longer than other areas in the valley. These soils, in combination with the Yarra Valley's cool climate, proved to be an ideal "terroir" for grape growing and grapes have been grown on these slopes since the 1850s.

Moët & Chandon acquired the site in 1986 and today it is where they grow high quality Chardonnay and Pinot Noir for Green Point still wines. They have selected other sites in Victoria and the Yarra Valley that provide the ideal marriage of "terroir" with variety for the other Green Point varietals (Cabernet Sauvignon, Sauvignon Blanc, Semillon, Shiraz).

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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.

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A large, climatically diverse country with incredibly diverse terrain, producing just about every wine style imaginable, Australia has a grand winemaking history and some of the oldest vines on the planet. Both red wine and white wine from Australian are wildly popular and beloved. Most of Australia's wine regions are concentrated in the south of the country with those inland experiencing warm, dry conditions and those in coastal areas receiving tropical, maritime or Mediterranean weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing.

Shiraz is indeed Australia’s most celebrated and widely planted variety; Barossa Valley leads the way, producing exceptionally bold and supple versions. Cabernet Sauvignon, Australia's second most planted variety, can be blended with Shiraz but also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre are also popular, both on their own and alongside Shiraz in Rhône Blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version and Semillon is often blended in Margaret River or shines on its own in the Hunter Valley. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen is a beloved regional specialty of Victoria.

SWS179101_2005 Item# 93486

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