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Elderton Ashmead Cabernet Sauvignon 2010

Cabernet Sauvignon from Barossa, Australia
  • JH94
  • WW94
  • RP93
  • WS91
14.5% ABV
  • WS92
  • RP95
  • RP96
  • WS90
  • JH95
  • WE92
  • RP91
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14.5% ABV

Winemaker Notes

The nose shows dark chocolate and black fruits and olives, with the palate continuing the theme, showing these typical Barossa Cabernet Sauvignon characters, giving weight and generosity to the wine. Ripe tannins add structure while being supple and mouth watering.

Critical Acclaim

All Vintages
JH 94
Australian Wine Companion
Often a wine that challenges the idea that the Barossa is not really suited to cabernet, and does so with a vengeance this vintage. Layer-upon-layer of cassis, blackcurrant, quality oak and fine tannins are all in utterly harmonious balance. The wine has a very long life ahead.
WW 94
Wilfred Wong of
This Cabernet makes me smile, it is that good! The classic and aristocratic 2010 Elderton Ashmead Single Vineyard stands apart from the rest of the field and outclasses most other international stars in the ultra-premium category. Deep r ruby color; comes right at you with ripe blackberries in the nose; medium bodied and subtle on the palate; dry, nice acidity, well balanced and refined; long finish, perky aftertaste. Beginning to drink now, has a long life ahead of itself. (Tasted: November 2, 2015, San Francisco, CA)
RP 93
Robert Parker's Wine Advocate
Very deep garnet-black colored, the 2010 Ashmead Cabernet Sauvignon gives notes of creme de cassis, meat, dark chocolate, yeast, tea and toast. Full-bodied, rich and packed with black berry and savory flavors in the mouth, it has a medium to firm level of grainy tannins and crisp acidity, finishing long. Drink it 2014 to 2022+. Rating: 93+
WS 91
Wine Spectator
Dense, focused, ripe and expressive, balancing dark berry, currant, floral and spice flavors on an open framework, lingering against refined tannins. Best from 2015 through 2020.
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Elderton, Barossa, Australia
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Established in 1982 by Lorraine and Neil Ashmead, Elderton Wines is now run by the second generation - Cameron and Allister Ashmead. They are custodians of a Shiraz, Cabernet Sauvignon and Merlot Barossa floor vineyard, with plantings dating back to 1894. At present, they have been listed multiple times among Wine Spectator's Top 100 Wines and received numerous other prestigious accolades.

The Barossa Zone encompasses the Barossa Valley and Eden Valley. Some of the oldest vines in Australia can be found here.

Barossa Valley of course is the most important and famous wine growing region in all of Australia where 140+ year-old, dry-farmed Shiraz vines still produce inky, purple and dense juice for some of Australia's best wines.

In the cooler, wetter Eden Valley sub-region, the Hill of Grace vineyard is home to famous Shiraz vines from the 1800s but the region produces also some of Australia’s very best and age-worthy Rieslings.

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.

EPC29326_2010 Item# 144932