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Archetype Cabernet-Shiraz 2005

Other Red Blends from Barossa Valley, Barossa, Australia
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    Winemaker Notes

    The nose of this rich Cabernet-Shiraz blend announces the presence of classic Barossa Shiraz, with notes of blackberry, blueberry and cassis and a hint of dried sage. Cabernet Sauvignon is clearly present in the structure and complexity of this dense, full-bodied wine. Moderate oak doesn't detract from, but rather complements, the intense fruit flavors. This Cabernet-Shiraz is enjoyable now but will continue to develop in the bottle for several years. Pair this wine with hearty fare such as charcoal-grilled steak, roast leg of lamb with white bean puree and pasta with rich red sauce.

    Blend: 51% Cabernet Sauvignon, 49% Shiraz

    Critical Acclaim

    Archetype

    Archetype

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    Archetype, , Australia
    Archetype
    Archetype wines are made from exceptional vineyards in the Barossa – Australia's renowned winegrowing region. The wines are produced at Chateau Yaldara, a landmark winery in the heart of the Barossa that was originally founded in1867, then re-built in 1965, by the joint winemaking team of Napa Valley's Bob Masyczek and Australia's Thomas Jung.

    Located just north of Adelaide in Sotheast Australia, the Barossa is a popular tourist destination. It was discovered a century and a half ago by German and English settlers as having excellent soil and climate conditions for growing wine grapes.

    World-renowned for its big, blockbuster Shiraz wines, the Barossa is Australia's equivalent of the Napa Valley in terms of prestige and name recognition. It is also home to some of the highest-rated Australian wineries including Henshke, Penfolds, and Yalumba. A small area about the size of Napa Valley, its major towns are Lyndoch and Tanunda.

    Ribera del Duero

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    An increasingly popular source of high-quality bold red wines...

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    An increasingly popular source of high-quality bold red wines, the Ribera del Duero region of north-central Spain has begun to rival neighboring Rioja as one of the country’s best in its category. Set at high elevation in the valley above the Duero River (which continues east into Portugal where it is known as the Douro), it has a relatively short growing season, posing a risk of spring frost. Temperatures vary wildly between day and night as well as throughout the year, making this a relatively high-risk viticultural region. Nevertheless, since the 1980s, after a long lull in relevance, Ribera del Duero has experienced a surge in popularity as winemakers from throughout the world have recognized its high potential.

    Tempranillo, known locally as Tinto Fino, is the primary variety, often vinified on its own. Here, it takes on a more robust persona than in Rioja, with deep color, structured tannins, and a healthy dose of acidity. It has all of the necessary qualities to create balanced wines, but is occasionally blended with international varieties like Cabernet Sauvignon, Merlot, and Malbec. A small amount of rosé is made from Garnacha. White wine is uncommon here and typically reserved for local consumption, and can only be made from the aromatic Albillo grape.

    Tempranillo

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    Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity...

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    Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

    In the Glass

    Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

    Perfect Pairings

    Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

    Sommelier Secret

    The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

    CGM002668_2005 Item# 100548

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