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Clarendon Hills Sandown Cabernet Sauvignon 1998

Cabernet Sauvignon from McLaren Vale, Australia
  • RP92
  • W&S90
  • JH95
  • RP90
  • RP92
  • WS90
  • RP93
  • WE91
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Winemaker Notes

The color is foreboding, with deep purple red turning into black. The depth of the color is amazing with the description of "inky" almost being inadequate.

The fruit flavors are all there, trademark Cabernet Sauvignon with black currant, blueberry and plums. The oak is evident with toasty cedar aromas. There are some other characters lurking in the background, like bitter chocolate and earthy, briary notes. All of these flavors add to the sheer presence of the wine. It is very powerful.

Tasting the wine at the moment is sheer joy mixed with a tinge of sadness. The joy is the sheer wealth of fruit flavor mixed with the vast array of complexing flavors. The sadness is the fact that you are trying the wine now and not in another 15 to 20 years. This wine surely has the power and intensity to develop and improve over this extended time period. The structure is incredibly powerful with very firm gripping tannins. Still evident as well as the fruit flavors are the bitter chocolate and cedar notes. It's a tough choice to make, when to drink the wine as it is very attractive even as a big angular youngster it is at the moment.

If you can't wait, select a dish with big intense flavors to try and match the wine. The sauce or cooking juice should be slightly sweet to soften the firm and drying effect of the tannin. It is definitely a red meat wine. As an alternative a creamy cheese like a ripe white mould or an aged Reggiano with some fruity accompaniments would be ideal.

Critical Acclaim

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RP 92
The Wine Advocate

W&S 90
Wine & Spirits

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Clarendon Hills

Clarendon Hills

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Clarendon Hills, , Australia
Clarendon Hills
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.

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

CNC755983_1998 Item# 25154

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