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d'Arenberg Coppermine Road Cabernet Sauvignon 2003

Cabernet Sauvignon from McLaren Vale, Australia
  • RP94
  • JH94
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Winemaker Notes

The grapes for this wine come largely from a near extinct clone of Cabernet Sauvignon. This unnamed clone yields no more than one ton per acre because of its very poor setting ability and the tiny size of its berries. However, its those tiny berries that deliver the superior quality with wonderful violet and blackcurrant aromas, great acidity and long, intense fine-grain tannins. With bottle age, the wine will become more harmonious and gain more complex characters of chocolate, truffle, cigar box and earth.

"The spicy 2003 The Coppermine Road Cabernet Sauvignon (aged in equal parts new French and new American oak) reveals copious quantities of black currants, cedar, vanilla, and white chocolate aromas, followed by spicy, tannic, full-bodied, powerful, dense, well-structured flavors. It should drink well for 10-15+ years."- The Wine Advocate, Robert Parker

Critical Acclaim

RP 94
The Wine Advocate

The spicy 2003 The Coppermine Road Cabernet Sauvignon (aged in equal parts new French and new American oak) reveals copious quantities of black currants, cedar, vanilla, and white chocolate aromas, followed by spicy, tannic, full-bodied, powerful, dense, well-structured flavors.

JH 94
Australian Wine Companion

No doubting the region; black chocolate surrounds the blackcurrant fruit centre; good tannin and oak management.

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d'Arenberg

d'Arenberg

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d'Arenberg, , Australia
d'Arenberg
One of the undisputed kings of Australian Shiraz and Rhone varietals, d'Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently. The original vineyards were established by Joseph Osborn in 1912 in the McLaren Vale region of South Australia. A century on, the estate has grown to 345 acres, and the mantle now rests with fourth-generation winemaker, Chester Osborn. By maintaining a focus on traditional winemaking and nurturing their old-vine material, the Osborn clan has successfully established themselves as one of the country's leading producers of concentrated wines that are full of character.

Yakima Valley

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Often considered to be the heart of Washington wine country, the Yakima Valley is a sub-AVA of the vast Columbia Valley. The first AVA established in Washington, it is home to some of the state’s most established wineries, and contains three smaller sub-regions: Rattlesnake Hills, Red Mountain, and Snipes Mountain. The climate here is cooler than the rest of the Columbia Valley, making the Yakima Valley ideal for growing white varieties.

Chardonnay is the most planted grape here, followed closely by Riesling—both made in a wide range of styles depending on the warmth of the vineyard site. Because of the cooler climate, Merlot outnumbers darker-fruited, more tannic Cabernet Sauvignon here—an anomaly for Washington viticulture—and takes on characteristics of sweet red fruit with a supple texture, and sometimes notes of chocolate and mint. Yakima Valley Syrah is earthy and savory, complemented by a wide range of berry flavors from red to black.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

DRSCOPPER_2003 Item# 85420

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