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Domaine Terlato & Chapoutier Shiraz-Viognier 2010

Syrah/Shiraz from Australia
  • WS90
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Winemaker Notes

A spicy Shiraz from the vineyards of Central Victoria brightens with a boost of Viognier for aroma and balance, as often practiced in France's most highly regarded appellation of the Northern Rhone Valley, Côte Rôtie. The grapes grown in this Austrialian vineyard where planted on 19th century French rootstocks, another nod to the French tradition & influence in this new world wine. This wine is a collaborative effort between two renowned wine families; Chapoutier from the Rhône Valley in France, and Terlato family of Napa Valley in California.

Critical Acclaim

WS 90
Wine Spectator

Dark and spicy, with violet notes around the blackberry and mineral flavors, finishing with shades of pepper and smoke. Drink now through 2016.

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Domaine Terlato & Chapoutier

Domaine Terlato & Chapoutier

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Domaine Terlato & Chapoutier, , Australia
Domaine Terlato & Chapoutier
Domaine Terlato & Chapoutier combines the vision of Anthony J. Terlato, the founder of luxury importer and marketer Terlato Wines International, and Michel Chapoutier, the esteemed Rhône grower and vintner whose compelling wines have been exalted by critics around the world. The origin of the Terlato & Chapoutier partnership in Australia dates back to 1998, when Chapoutier enthusiastically told Terlato about a top vineyard site in Australia. Located on an eastern-facing slope on the southern edge of the Pyrenees Hills in western Central Victoria, the region’s unique iron-rich and schist soils could produce “great wines,” according to Chapoutier, and the resulting single-vineyard Shiraz from the "Malakoff" vineyard and Shiraz-Viognier blend have been highly lauded since their release in 2006.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

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.

RPT47466396_2010 Item# 111940

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