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Flat front label of wine

Clarendon Hills Brookman Cabernet Sauvignon 2003

Cabernet Sauvignon from Australia
  • WE92
  • RP90
0% ABV
  • RP92
  • JH92
  • WS93
  • RP91
  • WE91
  • RP93
  • WE91
  • WS90
  • W&S90
  • RP93
  • RP94
  • WE91
  • RP92
  • WE91
  • WS90
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Winemaker Notes

This wine forms part of Clarendon Hills' 'Premier Cru' classification.

Elegant fruit and finely worked oak use always headline this ballerina'-esque perfume. A lifted cabernet expression that is always approachable early and offers supreme enjoy ability in its first 15 years of life.

This vineyard was planted in 1965 in rich, chocolate-brown clay soils. It produces cabernet, merlot and syrah varieties which all exhibit a bitter chocolate, earthy/kalamata characteristic.

Critical Acclaim

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WE 92
Wine Enthusiast
This isn't an oversized Cab, but that's its appeal. It's excellent, with flavors of black cherry, cassis and black grape that surge on the palate, and just don’t let go. It's all swaddled tightly in young, smooth tannins, and gumtree and beef stock accents on the nose. Drink 2007 and beyond
RP 90
Robert Parker's Wine Advocate
The 2003 Cabernet Sauvignon Brookman Vineyard is ripe, rich, and full-bodied revealing classic aromas of smoky herbs, vanilla, black currants, and damp earth. Made from 60-year-old vines, it is a structured, expansive, deep Cabernet to drink now and over the next decade.

Roman Bratasiuk is one of Planet Earth's greatest winemakers, and obviously a top-notch viticulturist given his obsession with sourcing extraordinary fruit from ancient McLaren Vale vineyards.

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Clarendon Hills

Clarendon Hills

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Clarendon Hills, Australia
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Clarendon Hills is a small family-run winery based in Clarendon, South Australia. The company was founded by biochemist, Roman Bratasiuk, in 1990. The story of Clarendon Hills is one of passion, dedication and commitment to exception wine. It all began when this biochemist and wine lover decided to produce his own wine. Though he'd never trained as a winemaker, Roman let himself be guided by his refined palate and scientific knowledge. Following his favorite producers and preferred styles, Roman sought to make a version of the wines he loved.

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 is a vast array of intriguing varieties to be found.

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.

WWH105820_2003 Item# 80386