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Ringbolt Cabernet Sauvignon 2008

Cabernet Sauvignon from Margaret River, Australia
  • JH92
  • WS90
  • WE90
  • D94
  • WS92
  • JS92
  • WS90
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3.9 20 Ratings
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3.9 20 Ratings

Winemaker Notes

The 2008 Ringbolt Cabernet Sauvignon is mid to full depth in color, showing a purple-crimson hue. The nose displays fully ripened fruit with red berries, curry leaf, cassis and oak barrel spiciness. This wine is generous and inviting, opening to plush red fruits building to a full mid palate fleshiness then leading to a complex meld of fruit, briar and edgy tannins. This modern styled Cabernet and, though the palate sensations are long, they are refreshing. Enjoy with Tapas!

Critical Acclaim

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JH 92
Australian Wine Companion

A fine example of lightly leafy cabernet supported by vibrant pure red and black fruits, and a little olive thrown in for good measure; the palate is fleshy and focused, with plenty of gravelly tannins providing structure to the sweet fruit on offer; long and clearly defined to conclude.

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Ringbolt

Ringbolt

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Ringbolt, , Australia
Ringbolt
Western Australia's rugged southwest coastline is littered with shipwrecks – the wreck of the Ringbolt being one of them. Sunk in the late 1800s in what is now known as Ringbolt Bay, located on the southern tip of the Margaret River wine region, adjacent to Cape Leeuwin.

Defined by the oceans, the Margaret River region enjoys a temperate, maritime climate with high winter rainfall and pristine, robust sea breezes to cool the precious fruit – wonderful conditions for growing superior Cabernet Sauvignon. The name Ringbolt honors the heritage of the Margaret River wine region.

Senior Red Winemaker Peter Gambetta has over 20 vintages of winemaking experience which have seen him working in some of the world's premium wine-growing regions, most recently spending the 2005 European vintage in Bordeaux. This international perspective is part of what makes him an invaluable asset to Ringbolt. Working extensively in Coonawarra and Wrattonbully vineyards has given him an intimate understanding of premium Cabernet Sauvignon and outstanding red winemaking experience and skills.

Having always taken a meticulous approach to his winemaking, Peter believes in attention to detail at every stage. From harvesting at optimal ripeness and fruit flavor, barrel maturation and to continuing to monitor the wine once in bottle - ensuring they are released only at their most enjoyable.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Other White Blends

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With hundreds of white 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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

SOU64054_2008 Item# 107341

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