Winemaker Notes
Professional Ratings
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Wine & Spirits
D'Arenberg's classic blend of grenache, syrah and mourvedre hums with red-fruited warmth in 2010. Bright strawberry, persimmon and wild herb notes combine with the bitter chocolate tannins to form a gentle, round and juicy red. Balanced and substantive, this will augment the flavors of grilled lamb.
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Robert Parker's Wine Advocate
Medium to deep garnet with a hint of purple, the 2010 Ironstone Pressings GSM shows off a fragrant nose of warm black and red berries, cherry preserves, cinnamon stick and garrigue dotted with a hint of Szechuan pepper. Medium-bodied and a little lean in the mouth for this style, it has a medium level of chewy tannins, balanced acid and a finish with good length. Drink it now to 2018+.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
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, these hot-climate wines are deeply colored and high in extract 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.