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Ch. Reynella Cabernet Sauvignon 1994

Cabernet Sauvignon from McLaren Vale, Australia
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    Ch. Reynella

    Ch. Reynella

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    Ch. Reynella, , Australia
    Ch. Reynella
    Established in 1838, Chateau Reynella enjoys the unrivalled prestige as the birthplace of South Australia's internationally renowned wine industry and the proud home of the State's oldest operating winery.

    The Reynell name goes back to the very beginning of the wine industry in South Australia, when John Reynell planted some of the first vines in the infant colony in the area which was later to bear his name. This pioneer of the grape was born in 1809 of a Devonshire farming family.

    Shortly after his arrival in 1838 John Reynell established his property, situated 20 kilometres south of Adelaide and 5 kilometres east of St. Vincent's Gulf - the gateway to the McLaren Vale wine region.

    The Reynell family were actually the first to grow grapes commercially for winemaking in South Australia. Their first vintage was in 1842.

    Tragically, the heirs to the Reynell business were killed in World War 2 and in 1953 the Reynell family relinquished its controlling interest in the company and Colin Haselgrove, the winemaker, was appointed managing director.

    In 1970 Walter Reynell and Sons Limited was sold to Hungerford Hill Limited. In 1972 Hungerford Hill sold a half share of its wine interest to Rothmans of Pall Mall.

    Towards the end of 1976 Rothmans took complete control of the company after the joint venture was dissolved.

    In 1982 however, the old established SA family winemakers, Thomas Hardy and Sons Pty Limited bought Walter Reynell and Sons from Rothmans, with the aim of making the Reynella premises the corporate headquarters for their group of companies.

    Silky, seductive and polished are the words that characterize the best wines from Margaux, the most inland appellation of the Médoc on the Left Bank of Bordeaux.

    Margaux’s gravel soils are the thinnest of the Médoc, making them most penetrable by vine roots—some reaching down over 23 feet for water. The best sites are said to be on gentle outcrops, or croupes, where more gravel facilitates good drainage.

    The Left Bank of Bordeaux subscribes to an arguably outdated method of classification but it is nonetheless important in regards to history of the area. In 1855 the finest chateaux were deemed on the basis of reputation and trading price—at that time. In 1855 Chateau Margaux achieved first growth status, yet it has been Chateau Palmer (officially third growth from the 1855 classification) that has consistently outperformed others throughout the 20th century.

    Chateau Margaux in top vintages is capable of producing wines described as pure, intense, spell-binding, refined and profound with flavors and aromas of black currant, violets, roses, orange peel, black tea and incense.

    Other top producers worthy of noting include Chateau Rauzan-Ségla, Lascombes, Brane-Cantenac, and d’Issan, among others.

    The best wines of Margaux combine a deep ruby color with a polished structure, concentration and an unrivaled elegance.

    Bordeaux Blends

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    One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

    In the Glass

    Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

    Perfect Pairings

    Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

    Sommelier Secret

    While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

    VAL130890_1994 Item# 10528

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