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Flat front label of wine

Buckeley's Cabernet/Shiraz 2002

Other Red Blends from Australia
  • RP88
0% ABV
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Winemaker Notes

The individual components from all these truly premium areas were harvested more on flavor than on ripeness per se, to highlight sweet berry and cherry flavors and to produce a medium weight, easy drinking style to accompany a wide range of food styles. It is a wine which has great appeal to both the novice and the experienced drinker because of these attributes.

Critical Acclaim

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RP 88
Robert Parker's Wine Advocate
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Buckeley's

Buckeley's

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Buckeley's, Australia
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Buckeley's is one of Australia's newer wineries. But it's already made a strong impression on American wine drinkers. That's because Buckeley's wines invariably display fresh, vibrant fruit character and are always true to the grape variety. The goal at Buckeley's is to provide affordable, consistently high quality wines year in, year out. To achieve that goal, we actively work with Rob Dundon, Buckeley's winemaker, to create balanced, accessible wines that have richness and depth without being heavy or over-oaked.

Rob Dundon brings more than 25 years of winemaking experience to Buckeley's. During his distinguished career, Rob has accumulated over 1,000 medals for his wines. Some 15 years ago, Rob left the world of "corporate" winemaking to create his own vision of what a winery could be. He then bought the historic Horndale Winery outside Adelaide and installed state-of-the-art winemaking equipment, paying careful attention to retaining the character of the original winery. The Buckeley's brand was created in 1997. It's named after an Australian folk hero, William Buckeley, who renounced western ways and lived for more than three decades on whatever the land had to offer.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. 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.

Other Red Blends

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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 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. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

WWH367UCS2_2002 Item# 59745