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Lake Breeze Bernoota Shiraz/Cabernet 1999

Other Red Blends from Australia
    0% ABV
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    • WS91
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    Winemaker Notes

    Named after the homestead, Bernoota is a blend of Shiraz and Cabernet Sauvignon. A full bodied wine exhibiting blackberry, spice and smoky oak characters.

    Critical Acclaim

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    Lake Breeze

    Lake Breeze

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    Lake Breeze, Australia
    Lake Breeze The Follett family began farming at Langhorne Creek in 1880. The property was established by Arthur John Follett, the winemaker, Greg Folletts great, great, grandfather. Ken and Marlene Follett and sons Roger, Greg and Tim currently manage and run the vineyard and winery. Langhorne Creek Langhorne Creek can easily be discovered on a scenic one hour drive from Adelaide or 45 minutes from Victor Harbor. The township rests between the foothills of the Mount Lofty Ranges and Lake Alexandrina. Lake Breeze winery lies on the banks of the Bremer River and is surrounded by the majestic River Redgums and overlooks the 75 hectare Follet Family Vineyard. Grapes in this premium wine area have an intense quality due to the location and unique natural influences. Afternoon Lake Breezes create a surprisingly cool climate, which allows for a longer ripening period to enhance flavour retention. The unique annual flooding of the Bremer River deposits deep rich alluvial soil. This is ideal for the production of rich, full bodied red wines and white wines with exceptional flavour. A typical winter flood scene of the Lake Breeze vinyard.

    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.

    LAU2233607_1999 Item# 46449