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St. Mary's Bells & Whistles Red 2004

Barbera from Barossa Valley, Barossa, Australia
  • RP88
13.5% ABV
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2.5 17 Ratings
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2.5 17 Ratings
13.5% ABV

Winemaker Notes

The Bells and Whistles is a blend made from 55% Cab/Sav, 20% Shiraz, 15% Cab Franc and 10% Merlot grapes grown at St Mary's vineyards. The palate is balanced with a rich smooth persistence.

Critical Acclaim

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RP 88
Robert Parker's Wine Advocate
A blend of 55% Cabernet Sauvignon, 20% Shiraz, 15% Cabernet Franc, and 10% Merlot, the 2004 Bells and Whistles reveals more complexity, texture, and overall completeness.
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St. Mary's

St. Mary's

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St. Mary's, Barossa Valley, Barossa, Australia
2004 Bells & Whistles Red
St Marys is a boutique, family owned, premium red wine producer. With one basket press and all fruit being pressed through it ensures a softer and more traditional character to each wine.

Estate grown grapes only are used in the production of all St Mary's wines. Small batches of hand picked grapes are fermented in open vats,hand plunged and intensively monitored. The ferments are then Basket Pressed and barrel matured in climate controlled storage before being bottled on premises.

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe. Some of the oldest vines in Australia can be found here—in the cooler, wetter Eden Valley sub-region, the Hill of Grace vineyard is home to 140+ year old Shiraz vines.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes where they may benefit from cool breezes, particularly in the Eden Valley.

Friendly, approachable, and full of juicy fruit flavor, Barbera produces wines in a wide range of styles, from young and fruity to serious, spicy, and age-worthy. Piedmont is the most famous source of Barbera, but is also planted in the Italian provinces of Lombardy and Emilia-Romagna. It is one of the most successful and lasting remnants of the Cal-Italian movement, grown throughout the state of California—particularly in the Sierra Foothills—and has also found a foothold in parts of Australia.

In the Glass

Barbera is typically marked by red cherry, raspberry, and blackberry flavors backed by a signature zingy acidity and smooth tannins. More complex examples can include notes of cocoa, savory spice, anise, and nutmeg. In warmer New World climates, Barbera is all about the fruit, sometimes leaning towards over-ripe or dried fruit flavors that can give an impression of sweetness to the wine. Old World Barbera can develop intriguing notes of graphite, smoke, lavender, and violet.

Perfect Pairings

Barbera’s prominent acidity makes it a natural match with tomato-based dishes, therefore making it an easy pairing with a wide array of Italian cuisine. It works just as well with lighter red meat dishes, hamburgers, or barbecue.

Sommelier Secret

Most Barbera wines come from one of two villages in Piemonte—Alba and Asti. Though it is difficult to generalize, typically Barbera d’Asti is softer and more elegant with bright, tangy acidity, while Barbera d’Alba tends to be fuller, rounder, and fleshier.

SSZS1STMBW04_2004 Item# 113991

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