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Kawarau Estate Reserve Pinot Noir 2006

Pinot Noir from Central Otago, New Zealand
  • RP90
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Winemaker Notes

Sweet berry fruits and savory flavors are combined with spicy characters on the palate to produce a rich and elegantly textured wine. It is a powerful, complex style of wine that can be enjoyed now or cellared for up to 5 years.

Critical Acclaim

RP 90
The Wine Advocate

A simple, tight nose of baked black cherries, wild strawberry and sous-bois that could do with more vigour and lift. The palate is full-bodied with saturated tannins, but with good balanced and fine acidity to cut through those chewy black cherry and plum fruits. An ambitious, almost decadent Pinot Noir and it just about pulls it off. Good winemaking at work. Tasted January 2008. Drink 2008-2015.

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Kawarau Estate

Kawarau Estate

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Kawarau Estate, , New Zealand
Kawarau Estate
Kawarau Estate was established in 1992.

The fruit used for all our wines has been organically grown at our Dunstan vineyard north of Lowburn, near Cromwell in Central Otago.

From its inception, the vineyard has been managed according to strict organic principles. Herbicides, pesticides, insecticides, fungicides or synthetic fertilisers are not used.

The vineyard has had full organic certification from Bio-Gro New Zealand since 1996. Kawarau Estate is dedicated to the production of high quality wines.

We keep our yields low to maximise ripeness and fruit flavours and as a result, our Sauvignon Blanc, Chardonnay and Pinot Noir wines are fruity, refreshing and well balanced.

Yarra Valley

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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.

ALXKAWARAU_2006 Item# 117550

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