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Nick Faldo Cabernet Sauvignon 2005

Cabernet Sauvignon from Coonawarra, Limestone Coast, Australia
  • WS88
  • WE88
0% ABV
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3.0 6 Ratings
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3.0 6 Ratings
0% ABV

Winemaker Notes

Appealing fruit aromas showing dark berries, hints of black currant, and subtle mint. Light chocolaty and vanillin & toasty oak maturation notes. A medium bodied wine with ripe dark berry flavours that are a featurev of the palate. Hints of plum, ripe cherries and light mint combined with subtle sweet vanillin oak and fine soft tannins add to the lingering savory fruit flavors.

Critical Acclaim

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WS 88
Wine Spectator
WE 88
Wine Enthusiast
Are golf inspired wines the next big thing? First came Greg Norman, then Ernie Els, now there's Nick Faldo. Made by Katnook Estate, this is a dark, plushy textured wine that's immediately accessible. Cassis and plum fruit is framed by dark accents of coffee and cola, picking up hints of mint on the finish.
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Nick Faldo

Nick Faldo

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Nick Faldo, Coonawarra, Limestone Coast, Australia
2005 Cabernet Sauvignon
Faldo wines were launched in 2000 and named in honor of legendary golfer Nick Faldo. They are made entirely from estate grown fruit.

The aim behind Faldo wines is to capture the essential characteristics of Coonawarra in a harmonious, early drinking, fruit forward style priced for regular enjoyment. There are three wines in the range: Sauvignon Blanc, Cabernet Sauvignon and Shiraz.


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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 unsimilar to Bordeaux.

In Coonawarra, this unique layer of 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 vines’ 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 Sauvignons develop powerful, yet polished tannins, and achieve ripeness without verging into imbalance. Typical of these unique reds are ripe red berry fruits with cassis, sweet herb and dried mint. The region has an increased focus on the individual expressions of single vineyard wines.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, 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's typically blended to soften tannins and add complexity. In warmer regions like California 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 revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

ASG48704_2005 Item# 96027