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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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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 not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. 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 are 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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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