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Flat front label of wine
Flat front label of wine

De Lisio Quarterback Red 2004

Rhone Red Blends from McLaren Vale, Australia
  • RP91
0% ABV
  • RP90
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Winemaker Notes

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
A proprietary blend of equal parts Shiraz, Grenache, Merlot, and Cabernet Sauvignon, the 2004 Quarterback spent 12 months in a combination of American and French oak. It offers a dense ruby/purple color along with terrific fruit intensity, excellent purity, and notions of licorice, pain grille, and spice box. Plump and opulent, it is best consumed during its first 6-7 years of life. Rating: 91+
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De Lisio

De Lisio

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De Lisio, McLaren Vale, Australia
During a visit to Australia in June of 2004 Benjamin Hammerschlag was assessing the portfolio of another young winemaker in McLaren Vale. During the tasting, the parcels that stood out time and again had come from Tony De Lisio’s vineyards. The impression stuck and yielded an extensive tasting of De Lisio’s wines. Consistently impressed, Hammerschlag approached De Lisio and discovered an Italian immigrant with 30 years of experience in McLaren Vale. De Lisio’s talents lie in the vineyard and his connection to other immigrants in the region give him access to some of the best fruit in the district which happen to meet the classic Epicurean Wines criteria; phenomenal raw materials transformed into wines that are jam-packed with intensity.

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.

Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

POE164633_2004 Item# 164633