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Clarendon Hills Brookman Cabernet Sauvignon 2008

Cabernet Sauvignon from McLaren Vale, Australia
  • WS93
  • RP91
  • WE91
14.5% ABV
  • RP92
  • JH92
  • RP93
  • WE91
  • WS90
  • W&S90
  • RP93
  • RP94
  • WE91
  • RP92
  • WE91
  • WS90
  • WE92
  • RP90
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3.7 11 Ratings
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3.7 11 Ratings
14.5% ABV

Winemaker Notes

This wine forms part of Clarendon Hills' "1er 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.

Critical Acclaim

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WS 93
Wine Spectator
Focused, vibrant and juicy, with green olive-scented black cherry and blackberry flavors, finishing with a decidedly savory cast. The tannins are well-integrated and the fruit emerges beautifully as the finish lingers.
RP 91
Robert Parker's Wine Advocate
Deep garnet-purple colored, the 2008 Brookman Vineyard Cabernet Sauvignon displays intense aromas of creme de cassis, pencil lead, tree bark, cedar, cassia and a whiff of choco-mint. Very crisp, rich, full and firm it has taut, fine-grained tannins and a long juicy finish.
WE 91
Wine Enthusiast
Slightly firmer and more structured than the other two Clarendon Hills Cabernets from 2008, the Brookman Cabernet also delivers slightly more herbal aromas and flavors than its counterparts. There’s classic Ribena-like cassis, but additional shadings of dried herb and tobacco impart a crisp, slightly astringent edge to the finish.
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Clarendon Hills

Clarendon Hills

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Clarendon Hills, McLaren Vale, 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.

McLaren Vale

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Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône blends with Grenache and Mourvèdre, these hot-climate wines are deeply colored and high in extract and alcohol with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style. Whites, often made from Chardonnay or Sauvignon Blanc tend to be opulent and full of tropical, stone and citrus fruit.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. 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 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 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.

GWS1310_2008 Item# 131238