Winemaker Notes
The 2021 Peake Cabernet Shiraz expresses blackberry, roasted espresso, vanilla, and hazelnut with great mid body, length and energy.
Blend: 60% Cabernet Sauvignon, 40% Shiraz
Professional Ratings
-
Robert Parker's Wine Advocate
The 2021 season in South Australia was a ripper—long, mild, free from viticultural disaster or major risk—and the best wines show superb balance and longevity. This 2021 The Peake Cabernet Shiraz comprises 60% Cabernet Sauvignon and 40% Shiraz, and this was a result of discussions between winemaker Chris Carpenter and late Yangarra winemaker Pete Fraser—the Cabernet just looked so good in this season. The wine shows immense power and balance, with mineral freshness, graphite tannins and great length. It shows the best of the season. This has grown substantially since I last tasted it, and most certainly for the better. My initial assessment noted that the tannins are fresh and ashy, making for a chewy, pliable sort of finish, and this remains relevant again here today. 14.5% alcohol.
-
Wine Spectator
This impressive red offers a polished and powerful mix of violet, black currant, black cherry and spiced plum notes that are juicy and velvety. Details of bittersweet chocolate, rosemary, oregano, espresso and salted toffee add complexity and aromatics. Expressive and generous on the long finish. Cabernet Sauvignon and Shiraz. Drink now through 2039.
-
Australian Wine Companion
A joint effort from Chris Carpenter and Pete Fraser. Majority cabernet (60%) riding riffs of cassis, mint, rolled sage, tapenade and bay leaf over shiraz's warmer chord below. A rich wine of immaculate tannic cladding, attesting to optimal fruit quality and a deft hand. Like alloyed ballbearings running through the mouth. The mocha-cedar of the oak is salubrious of feel rather than obtuse or excessive. Maritime freshness, a classy undercarriage infusing energy while towing impressive length. This is an immensely classy wine that sets the bar very high for the quintessential home blend.
-
James Suckling
A joint effort from Chris Carpenter and Pete Fraser. Majority cabernet (60%) providing aromas of cassis, mint, rolled sage, tapenade and bay leaf over shiraz's warmer chord below. A rich wine of immaculate tannic cladding, attesting to optimal fruit quality and a deft hand. Like alloyed ballbearings running through the mouth. The mocha-cedar of the oak is salubrious of feel rather than obtuse or excessive. Maritime freshness, a classy undercarriage infusing energy while towing impressive length. This is a very classy wine that sets the bar very high for the quintessential home blend. Drink from 2024 onwards.
-
Wine Enthusiast
Tangy red currant, plum and cherry juice aromas take the charge, flanked by savory herbs and earthy spice and padded by chocolatey oak. It's a full figured wine with powerful, dusty tannins, but enough supple fruit feel balanced and food friendly. Drink now (with protein and a decant) until 2036.
Cellar Selection
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône Blends, these hot-climate wines are deeply colored and high in extract with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style.
Whites, often made from Chardonnay or Sauvignon Blanc tend to be opulent and full of tropical, stone and citrus fruit.