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Robert Oatley Signature Cabernet Sauvignon 2011

Cabernet Sauvignon from Margaret River, Australia
  • W&S92
  • JH91
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Currently Unavailable $17.99
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Winemaker Notes

A full-flavored yet finely structured Cabernet of great appeal: black berries, dried leaves and fine gravelly tannin, reflect an outstanding year.

Critical Acclaim

W&S 92
Wine & Spirits

After selling Rosemount, Bob Oatley teamed up with Chris Hancock and Larry Cherubino to form this venture. Cherubino makes this wine from vines in the northern end of Margaret River, producing an elegant 2011, its flavors shading from black currant to red. It's fragrant with a deep herbal scent and dark-roast coffee dimension to the tannins. A remarkable value, this is a rich and ageworthy red with a natural ease.

JH 91
Australian Wine Companion

Medium red-purple; a pleasant medium-bodied cabernet with savoury black fruits, and the gently gravelly tannins that have always been markers of the region; there has been no attempt to build up the medium-bodied palate with oak.

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Robert Oatley

Robert Oatley

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Robert Oatley, , Australia
Robert Oatley
Famed Australian Vintners, Bob and Sandy Oatley, founders of Rosemount Estate, began their next wine venture to pay homage to the many terrific regions of Australia and the grapes most suited to the terroir.

Wherever he makes wine, Bob Oatley's underlying philosophy is to find the right vineyard with the right soil and match it to the right variety.

With the guidance of winemaker, Larry Cherubino, Robert Oatley Vineyards shares the expression of regions, such as Margaret River, McLaren Vale, Yarra Valley, Great Southern and Central Ranges.

Central Otago

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Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

NDF203299_2011 Item# 123747

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