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Flat front label of wine
Flat front label of wine

Riddoch Cabernet Sauvignon/Shiraz 2001

Other Red Blends from Coonawarra, Limestone Coast, Australia
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    Winemaker Notes

    The color is intense plum with hints of garnet and purple tinges. The nose has a complex array of ripe fruit aromas combined with sweet and spicy oak highlights. Hints of stewed plum, sweet spices and cedar with faint charred oak and coffee bean characters. There is good palate weight and structure. Earthy ripe plums with light cedar and char with lingering subtle tannins complement the oak/ fruit balance. A balanced, well-rounded palate with good palate weight and soft lingering tannins. The generous fruit of this wine makes it a match for most medium to full flavored dishes for example rich pasta sauces, casseroles, stews as well as simply prepared red meat and cheese.

    Blend: Cabernet Sauvignon 62% and Shiraz 38%

    Critical Acclaim

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    Riddoch, Coonawarra, Limestone Coast, Australia
    Riddoch wines were launched in 1980 and named in honor of the founder of Coonawarra, John Riddoch. They are made entirely from estate grown fruit. The winemaking team is headed by Wayne Stehbens.

    The aim behind Riddoch wines is to capture the essential characteristics of Coonawarra in a harmonious, early drinking, forward fruit style priced for regular enjoyment. The grapes for all Riddoch wines are selectively harvested to give the winemaker an array of flavors and characters for blending.


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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 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 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.

    Other Red Blends

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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 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

    TRD11511_2001 Item# 86102