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Clarendon Hills Brookman Cabernet Sauvignon 2010

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

Winemaker Notes

Elegant and finely woven, Clarendon Hills Brookman Cabernet Sauvignon begins with aromas of violet, blackberry and cedar. Rich layers of refined flavors linger like velvet on the palate. Intricately woven together, notes of dark berry, humidor and autumn leaves complement each other nicely, leaving behind plush tannins that will continue to evolve with age.

Critical Acclaim

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JH 92
Australian Wine Companion
Deeply coloured and almost bruising in style, with incredible concentration of black fruits and charry new oak a feature; the tannins are nothing short of epic in their proportions, which is in line with the density of the wine; simply a powerhouse of flavour.
RP 92
Robert Parker's Wine Advocate
Very deep garnet-purple in color, the 2010 Brookman Cabernet Sauvignon gives wonderfully expressive notes of crushed blackcurrants, black forest cake and eucalypt with nuances of licorice and tree bark. Full-bodied with an abundance of tightly knit black berry and earthy / savory flavors, it has a taut frame of firm grainy tannins and refreshing acid, finishing with very good persistence. Drink it 2014 to 2022+.
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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, as are ripe, tropical-fruited Chardonnay and Sauvignon Blanc.

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.

WWH139912_2010 Item# 146920