Imprimata Proprietary Red 2010
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Spectator
Wine
Product Details
Your Rating
Somm Note
Winemaker Notes
Blend: 80% Shiraz, 20% Petite Sirah
Professional Ratings
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Wine Spectator
Dark and chewy, with a green olive note prominent in the mix. Offers intensity and presence, letting the ripe blackberry flavors come through on the long finish.
Other Vintages
2009-
Parker
Robert
Concurrent with his passion for seeking out Australia's best wines, Hammerschlag began his quest for the perfect piece of property for his own wine. His search ended at one of the highest points in McLaren Vale in the sub-district of Seaview, known for producing fruit with a track record for the highest quality. The Imprimata 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.
His Winemaker: With a relationship rooted in 10 years of friendship, Ben Glaetzer and Benjamin Hammerschlag share a common vision of producing wines that while they exhibit a distinct ripeness, richness and power also are balanced and vibrant.
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.
Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône Blends, these hot-climate wines are deeply colored and high in extract with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style.
Whites, often made from Chardonnay or Sauvignon Blanc tend to be opulent and full of tropical, stone and citrus fruit.