Mak Coonawarra Cabernet Sauvignon-Shiraz 2004

  • 89 Robert
    Parker
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Mak Coonawarra Cabernet Sauvignon-Shiraz 2004 Front Label
Mak Coonawarra Cabernet Sauvignon-Shiraz 2004 Front Label

Product Details


Varietal

Region

Producer

Vintage
2004

Size
750ML

ABV
14.5%

Your Rating

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Somm Note

Winemaker Notes

Opening with a heady blast of perfumed blackcurrant, cherry and spice this wine illuminates the cool finesse of Coonawarra.  Polished, cedary oak overtonesfurther lift the already fragrant berry characters. The promise of the aroma is translated onto the palate with dense, ripe wild berry flavors traveling the length of the tongue.  Defined and persistent, fine-grained tannins provide additional structure to the long creamy finish which is kept in check by tight acidity.  

Professional Ratings

  • 89
    A blend of 60% Cabernet Sauvignon, 30% Shiraz, and 10% Cabernet Franc, the deep ruby-hued 2004 Cabernet/Shiraz offers up sweet aromas of cassis, blackberries, forest floor, and damp earth. Medium-bodied with excellent richness as well as a European-like restraint and a linear personality, it should be drunk over the next 4-5 years.

Other Vintages

2000
  • 89 Robert
    Parker
Mak

Mak

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Mak, Australia
Mak Winery Image
Like the recounting of local Australian bushlore Mak wines embody the "core of regional Australia", promoting and championing the unique characters of Australia's wine districts. Mak is not constrained to any one area but instead seeks to produce wines that are "best of type", utilizing varieties that are recognized as the most suited to a particular area. The name Mak is derived from shortening the proprietor's surname "McDonald" to "Mak", a typical Australian trait.
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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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Coonawarra Wine

South Australia

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Distinguished by a thin, subterranean band of crumbled, red clay loam, Coonawarra is a fairly flat, otherwise unobtrusive region with a cool Mediterranean climate, actually not dissimilar to Bordeaux.

In Coonawarra, this unique layer of red clay is called, "terra rossa" and gets its color from iron oxide. The terra rossa soil overlies soft, penetrable limestone, in a continuous area that is part of the Limestone Coast zone of South Australia. This uncommon layering of soils creates a substrate that is both well draining and at the same time, offers good water retention to support vine roots through dry summers.

Not surprisingly, Coonawara experiences great success with the Bordeaux varieties, namely Cabernet Sauvignon and Merlot, but also Shiraz. However Cabernet reigns superior and accounts for half of the Coonawarra harvest each year. Coonawarra Cabernet Sauvignon develops powerful, yet polished tannins, ripe, red berry fruit and often sweet herb or dried mint qualities. The region has an increased focus on the individual expressions of single vineyards.

OBCM04CS_2004 Item# 101676

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