Marquis Philips Cabernet Sauvignon 2003 Front Label
Marquis Philips Cabernet Sauvignon 2003 Front Label

Marquis Philips Cabernet Sauvignon 2003

  • WS90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

The Marquis Philips Cabernet was barrel fermented in 100% new American oak and then matured in 20% new French, 60% Fine grain American and 20% medium grain American oaks for 12 months. The fine grain American oak has promoted the varietal definition of the Cabernet and at the same time added light cedar and cigar box characters distinctive to this variety. The French oak has promoted the fine grain structure, and the medium grain American oak integrated and lifted the natural fruit sweetness. The final blend for the wine was from Padthaway and Middleton SA using 12 different oak treatments. This Cabernet exhibits definitive varietal characters of berry fruits, black & white pepper, cedar and cigar box, with a layer of dark chocolate adding to the complexity. As this wine ages the fresh raspberry characters will mature into darker boysenberry and blackberry characters with layers of brandy laced chocolate fondue flavours.

Critical Acclaim

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Marquis Philips

Marquis Phillips

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Marquis Phillips, Australia
Marquis Philips is a collaboration between American Dan Philips and Australian winemakers to make the most delicious, power-packed wines on the planet. Marquis Philips began with a simple goal: to control the entire winemaking process, soup to nuts, from concept to vineyard, to market, to wine style, to price. The winemakers aim to create wines that are pleasure-giving, dark, ripe, sweet, gulpable, loud, yet subtle, sweet and gentle with a long finish, elegant, Turley-esque, and powerful.
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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. Most 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.

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.

CWYMARQILIPS_2003 Item# 75858

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