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Leasingham Clare Valley Bin 56 Cabernet Sauvignon 1999

Cabernet Sauvignon from Clare Valley, Australia
  • W&S90
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Winemaker Notes

Cassis scents come up with air, filling this cabernet with currant, then raspberry and mixed berry flavors, only to be pushed back by the black tannin.

Critical Acclaim

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W&S 90
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Leasingham

Leasingham

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Leasingham, Clare Valley, Australia
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Originally there were four pioneers : J.H. (Joseph) Knappstein, a merchant, Dr O. Wein-Smith, a medical practitioner of Clare, Magnus Badger, a solicitor, and John Cristion, who was a brewer of note. Alfred Basedow was employed as a General Manager and Winemaker, having learned the craft of winemaking in Europe. The name Stanley was chosen to identify the company with the local electoral district of Stanley. By 1912, Joseph Knappstein, one of the most enterprising men of his time in South Australia, had bought out the interests of the other three founders and gained control of the company.

The Leasingham winery was acquired by The Hardy Wine Company in January 1988, when a major upgrade of vineyards, winery, tourism and promotional facilities was begun. Subsequently that year the Clarevale Co-operative was integrated giving access to further premium fruit. Today the name Leasingham is reserved for premium wines only. The Stanley name continues on a range of wine casks produced at the Buronga winery

Clare Valley

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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 and is influenced by westerlies blowing in from the Spencer Gulf.

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.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

HPR676049_1999 Item# 55558