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Domaine Terlato & Chapoutier Shiraz-Viognier 2012

Syrah/Shiraz from Australia
  • WS90
13.5% ABV
  • WS89
  • WW92
  • WS91
  • RP93
  • W&S92
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4.0 4 Ratings
13.5% ABV

Winemaker Notes

#98 Wine Spectator Top 100 of 2014

The 2012 Shiraz-Viognier has deep, intense ruby color and opens up to aromas of vibrant red plum and fruit wood smoke. On the palate, m mouthfilling bright plum and red berry fruits, full bodied but smooth. A spicy Shiraz from the vineyards of Central Victoria is brightened by a boost of Viognier for aroma and balance, as is often practiced in France's most highly regarded appellation of the Northern Rhône Valley, Côte Rôtie. This wine is a collaborative effort between two renowned wine families: Chapoutier from the Rhône Valley in France, and the Terlato family of Napa Valley in California.

Critical Acclaim

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WS 90
Wine Spectator
Vibrant, expressive and distinctive, with citrus and mineral overtones around a core of blueberry and spice, lingering on the taut finish.
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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.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

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.

SOU346794_2012 Item# 128338

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