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Flat front label of wine

Dutschke Willow Bend 2000

Other Red Blends from Australia
  • WS87
0% ABV
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Winemaker Notes

This Willow Bend Merlot Shiraz Cabernet has spicy round soft fruit flavours on both the nose and palate. The combination of both American and French oak has married well with these fruit characters to provide some underlying chocolate flavour with sweet vanillan oak.

We have been producing the WillowBend blend of Merlot, Shiraz and Cabernet Sauvignon since 1990. Our aim has been to produce a round, soft and flavoursome wine from those varieties that our vineyard produces best.

The Merlot (50%) and Shiraz (28%) provide the full ripe sweet fruit palate and the Cabernet Sauvignon (22%) gives the spice and firm tannin structure. We have found the style of this wine over the last decade to be very consistent.

Critical Acclaim

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WS 87
Wine Spectator
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Dutschke

Dutschke

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Dutschke, Australia
Dutschke Wines began production under the brand "WillowBend" in 1990 producing both a Chardonnay and a red blend of Shiraz, Merlot and Cabernet from the family block. In 1995, just for fun, winemaker Wayne Dutschke produced a 100% Shiraz instead of the usual WillowBend blend. The Shiraz shaped up pretty well, scoring 5 stars in Australia's "Winestate" magazine and finding a place in the taste off for the 1997 "Winestate Shiraz of the Year".

This "pat on the back" led Wayne Dutschke to rev up production in 1998, turn the brand to Dutschke and introduce both the St. Jakobi and Oscar Semmler Shiraz.

While they have been producing wine for sometime, production has remained small.

Still today most of their grapes each vintage leave the farm gate and find their way into other Barossa winemaker's wines.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

HNYDUEWBD00C_2000 Item# 57225