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Chateau Tanunda Grand Barossa Cabernet Sauvignon 2009

Cabernet Sauvignon from Barossa Valley, Barossa, Australia
  • RP89
  • WE87
14.5% ABV
  • WS89
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14.5% ABV

Winemaker Notes

Lifted aromas of blackcurrant, blackberry and vanilla are accompanied by vibrant, dark berry fruits on the palate. The finish is long with fine-grained tannins from sixteen months maturation in a combination of new and older French oak hogsheads. Although drinking well now this wine may be cellared for up to ten years from vintage.

Match with beef bourguignon, roast meats or on its own with an aged cheddar cheese.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
The 2009 Grand Barossa Cabernet Sauvignon has a deep garnet-purple color and intense aromas of creme de cassis, crushed blackberries and black cherries plus nuances of Provence herbs and dark chocolate. Medium-full bodied and generously fruited in the mouth, it possesses finely grained tannins, crisp acid and a long finish. Drink it now to 2017.
WE 87
Wine Enthusiast
An easy-drinking Cabernet, with varietally correct notes of cassis and dried herbs framed by soft tannins. There's a sense of reserve to it, and enough dustiness on the finish to stand up to steaks, burgers or even lamb.
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Chateau Tanunda

Chateau Tanunda

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Chateau Tanunda, Barossa Valley, Barossa, Australia
Image of winery
Chateau Tanunda Estate, one of Australia's largest and oldest chateau (est. 1890), is the birthplace of the Barossan wine industry, and is the site of Barossa Valley's first vine plantings (1845) and first winery (1848). The charismatic John Geber, already a fine wine enthusiast, happened unpon the majestic chateau in 1998 on an early morning bike ride. It wasn't long before he had made it his mission to reinstate it to its former glory, becoming only the 3rd owner in the chateau's 120-year history. The Geber family is now the proud cutodian of this great icon and its heritage, and is dedicated to the art of fine winemaking.

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

CGM14730_2009 Item# 114531