Lindeman’s Bin Series Cawarra Shiraz/Cabernet Sauvignon 2000

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    Product Details


    Varietal

    Region

    Producer

    Vintage
    2000

    Size
    750ML

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    Somm Note

    Winemaker Notes

    Colour: A rich blood plum, with bright crimson edges.

    Nose: The dark cherry and spice aromas of Shiraz are interwoven with the more lifted Cabernet Sauvignon characters of blackberry and tobacco against a background of lightly toasted oak.

    Palate: The medium bodied palate is ripe and expressive with ample blood plum and sweet cherry fruit. Natural acidity helps to balance the fruit richness and soft oak-derived tannins provide structure and a hint of vanilla to the finish.

    Lindeman’s Bin Series

    Lindeman’s Bin Series

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    Lindeman’s Bin Series, Australia
    Lindeman’s Bin Series Winery Image

    In 1843, Dr. Lindeman planted his first vineyard on his 330-acre property ‘Cawarra’ in the Hunter Valley of New South Wales. By cellaring wines and not releasing them for sale until they had properly matured, Dr. Lindeman earned a reputation for producing wine of the highest quality. In 1973, the Lindeman’s Winery at Karadoc was built to cater for the increasing consumer demand for Lindeman’s wines around the world. Lindeman’s Bin 65 Chardonnay was first crafted for the Canadian market and launched in 1985 in response to the popularity of the Lindeman’s style of wines in the northern hemisphere.

    Following its success in Canada and the United States, Lindeman’s Bin 65 was ‘brought home’ to Australia in 1991. The winemaking team of nine is spread across Victoria and South Australia. Wayne Falkenberg and his team at the Lindeman’s Karadoc Winery produce wines for the Cawarra, Bin Series and Premier Selection labels, whilst the team based in the Coonawarra produce the Reserve and Coonawarra Trio wines.

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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 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.

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    A large, climatically diverse country with incredibly diverse terrain, producing just about every wine style imaginable, Australia has a grand winemaking history and some of the oldest vines on the planet. Both red wine and white wine from Australian are wildly popular and beloved. Most of Australia's wine regions are concentrated in the south of the country with those inland experiencing warm, dry conditions and those in coastal areas receiving tropical, maritime or Mediterranean 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. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing.

    Shiraz is indeed Australia’s most celebrated and widely planted variety; Barossa Valley leads the way, producing exceptionally bold and supple versions. Cabernet Sauvignon, Australia's second most planted variety, can be blended with Shiraz but also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre 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 blended in Margaret River or shines on its own in the Hunter Valley. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen is a beloved regional specialty of Victoria.

    YNG114927_2000 Item# 25931

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