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Shafer One Point Five Cabernet Sauvignon 2010
One Point Five is an elegant, silky Cabernet Sauvignon with soft tannins and abundant fruit that is approachable when young, yet capable of aging gracefully. This wine reflects theclimate and soils of our Stags Leap District vineyard sites and Shafer's commitment to meticulous, sustainable farming and quality winemaking.
Blend: 99% Cabernet Sauvignon, 1% Petite Verdot
Critical AcclaimAll Vintages
The 2010 Cabernet Sauvignon One Point Five (99% Cabernet Sauvignon and 1% Petit Verdot) exhibits aromas of blueberries, black currants, incense and delicate floral notes. Following the stunning perfume, this full-bodied, elegant, super-rich wine reveals great definition and purity of black currants and black raspberries gentle wrapped in subtle spicy oak. This classic Cabernet is the quintessential model for both Stags Leap and Napa Cabernet Sauvignon. The tannins are sweet enough that it can be drunk now, but it should evolve easily for two decades.
Shafer cabernet has helped define the supple richness of fruit from the Stags Leap District, particularly Hillside Select, which comes from the estate's higheer knolls nestled into the escarpment at the eastern edge of the Napa Valley. One Point Five grows on lower ground; a small portion is purchased fruit and the balance comes from the famil's Oak Knoll estate just over the SLD border. In 2010, 30 percent of the blend came from Shafer's Borderline Estate in stags Leap, where the team dropped half t he fruit to ripen the rest in the cool season. They harvested 24.5 Brix two days before a late October storm dropped five inches of Rain. The fortuitous timing created a wine with that SLD satin texture in the tannins, saturated red fruit and riper notes of dimpled grapes. If there's raisining here, the fruit is plump enough to fill out the skins, tasting black and eathy, hinting at volcanic dust. This elegant enough to bridge the gap between terroir expression and luxury wine.
Intense and concentrated, this red is typically rustic, tilting toward dark berry and cedar, with gripping, gutsy tannins that should appeal to those who like to chew on their wines.
A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. 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.
Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) 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 utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.
Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.
In the Glass
At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.
Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.
Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.