Grosset Gaia Cabernets 2013 Front Label
Grosset Gaia Cabernets 2013 Front LabelGrosset Gaia Cabernets 2013 Front Bottle Shot

Grosset Gaia Cabernets 2013

  • RP92
  • W&S90
750ML / 13.7% ABV
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750ML / 13.7% ABV

Winemaker Notes

In 2013, there are subtle floral aromatics with violet notes, and opulent mulberry, brambly, blackcurranty flavors complexed by briary notes. The palate is almost sumptuous: velvety, silky smooth, moving towards plush, balanced by very fine, slinky tannins that sit delicately on the finish.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
Medium to deep garnet-purple colored, the 2013 Gaia Proprietary Red has red and black plum notes plus crushed blackberries, cedar, cloves, dried Provence herbs and black cherries. Medium-bodied, it fills the palate with perfumed berries and spice box flavors, supported by grainy tannins and a lively backbone, finishing with a lovely herbal lift. Rating: 92(+) Points
W&S 90
Wine & Spirits
Jeffrey Grosset planted the cabernet sauvignon and franc vines for this blend in 1986, high up into the hills of Clare Valley, just below Mount Horrocks. Growing out of red rock at a windy elevation of 1,860 feet, the five acres of vines produce a concentrated red, this vintage bright and high-toned in its aroma, rich and full in its texture. Chunky and unevolved, it needs bottle age to show its depths.
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Grosset

Grosset

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Grosset, Australia
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Grosset Wines is an independently owned winery producing seven highly regarded premium wines each vintage. Established in 1981, the winery is situated in the historic township of Auburn at the southern tip of the Clare Valley, 100 kilometres north of Adelaide.

Jeffrey Grosset, owner and founder, has always been an innovator, challenging tradition and questioning accepted practices. He campaigned to institute the legal integrity of the Riesling grape in Australia, was a leading proponent for the introduction of screwcap closures and privately funded research into the subject.

Grosset Wines’ philosophy has remained steadfast over thirty years. The emphasis is on purity of fruit. The estate vineyards, which are ACO certified organic, are hand tended and each bunch of grapes is harvested at optimum ripeness. The winemaking process is gentle and uncomplicated. With dedication, discipline and the application of knowledge garnered through decades of experience, the result is the finest expression of variety and place.

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Clare Valley Wine

South Australia

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The Clare Valley is actually a series of narrow north to south valleys, each with a different soil type and slightly different weather patterns along their stretch. In the southern heartland between Watervale and Auburn, there is mainly a crumbled, red clay loam soil called terra rossa and cool breezes come in from Gulf St. Vincent. A few miles north, in Polish Hill, is soft, red loam over clay; westerlies blowing in from the Spencer Gulf influece this area's climate.

The differences in soil, elevation, degree of slope and weather enable the region to produce some of Australia’s finest, aromatic, spicy and lime-pithy Rieslings, as well as excellent Shiraz, Cabernet Sauvignon and Malbec with ripe plummy fruit, good acid and big structure.

Clare Valley is an isolated farming country with a continental climate known for its warm and sunny days, followed by cool nights—perfect for wine grapes’ development of sugar and phenolic ripeness in conjunction with notable acidity levels.

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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.

GPSH2GRGA13_2013 Item# 154088

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