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Flat front label of wine

Stonehaven Shiraz/Cabernet 2001

Other Red Blends from Australia
    0% ABV
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    Winemaker Notes

    Spice and pepper meet soft fruit. A bouquet of spicy white pepper intermingles with hints of chocolate and vanilla. The firm, sweet tannin and spicy Shiraz fruit flavors dominate the softer Cabernet fruit characters, which gives this wine its flavor, persistence and finesse. Select parcels of fruit are machine-harvested during the cool of night when the grapes are at their optimum maturity.

    Critical Acclaim

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    Stonehaven

    Stonehaven

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    Stonehaven, Australia
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    Though Stonehaven can process 10,000 tonnes of fruit every vintage, each vineyard block can receive individual treatment. Fruit can be soft pressed in very small batches to fully capture regional characteristics.

    Through a specially designed computer program, every stage of the winemaker's craft can be managed with a precision previously unknown. Fermentation can be controlled to maximise varietal flavours. Reds are tasted twice a day and whites once a day to monitor their progress.

    The result is superbly crafted wines. Perfectly matched to contemporary tastes. Singular expressions of the winemaker's art.

    Australia

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    A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. 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 are a vast array of intriguing varieties to be found.

    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.

    HEI749705_2001 Item# 53234