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Brown Brothers Patricia Reserve Cabernet Sauvignon 2000

Cabernet Sauvignon from Australia
    0% ABV
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    0% ABV

    Winemaker Notes

    The Patricia line from Brown Brothers is a tribute to Patricia Brown, beloved matriarch of the Brown family and mother of John, Peter and Ross Brown, all of whom are actively involved in the winery today. Patricia's professional and personal contributions to the company throughout the years, together with her love of family, have helped make this family business the success it is today.

    Production Area
    Victoria, Australia

    Grape Varieties
    88% Cabernet Sauvignon, 7% Petit Verdot, 4% Shiraz, 1% Mondeuse

    Vinification
    Following malolactic fermentation, different parcels of the wine spend varying time in new oak; between 12 and 15 months. A range of oak types are used, with 84% in French oak barriques, 13.5% in American oak barriques and puncheons and 2.5% in Russian oak barriques. The wine is bottled with an alcohol of 14.3%, a pH of 3.55 and an acid level of 6.5 gr/l

    Color
    Deep ruby red

    Bouquet
    Aromas of red summer berries and cassis

    Taste
    Intense, ripe Cabernet flavors of mulberry and blueberry, combined with nuances of oak and firm but fine tannins

    Serving Suggestions
    Outstanding with grilled meats, beef or venison in a rich red wine reduction sauce and aged cheddar or parmesan cheese served with walnut bread.

    Critical Acclaim

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    Brown Brothers

    Brown Brothers

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    Brown Brothers, Australia
    At a time when several leading Australian wineries have been taken over by multinational corporations, Brown Brothers, one of the country's oldest, wine producers, remains family owned and operated. Four generations of wine-producing Browns, long admired for their top quality varietal wines, have not rested on their laurels. Without compromising its heritage or experience, the Brown family continues to embrace an innovative approach in all it does.

    At Brown Brothers, located in northeast Victoria, mainland Australia's most southern wine region, the focus has always been on the winery's roots and the quality in the bottle. This philosophy is embodied in the company's motto "Nothing but the wine."

    Brown Brothers owns 1,450 acres of vineyards and sources its grapes from five sites situated across a variety of climate, terrain and soil. These vineyards range from cool, high altitude areas to warm, dry valleys, allowing the winery to identify the perfect microclimate in which to nurture each varietal.

    In 1989, Brown Brothers launched its pioneering Kindergarten Winery to mark the 100th anniversary of the family's first vintage. An enologist's dream, this state-of-the-art mini-winery is devoted to developing new viticultural techniques, enabling the winemaking team to experiment with several small batches of different grape varieties from various vineyard sites.

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    Australia

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    A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime 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.

    Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) 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 utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

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    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    WWI596403_2000 Item# 86723