Taltarni Cephas 2002 Front Label
Taltarni Cephas 2002 Front Label

Taltarni Cephas 2002

  • W&S93
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

The very pinnacle of Taltarni wines, Cephas epitomises our philosophy of making superb red wines. It combines the two grape varieties that Taltarni is world renowned for; Shiraz and Cabernet Sauvignon. Shiraz brings body and rich plumpness whilst cabernet sauvignon adds structure, length and the finest of silky smooth tannins.

Taltarni Cephas is the ultimate conversation wine; the type you'd want to pour indefinitely while enjoying great company, great conversation and a platter of ripe Australian cheeses. Also enjoyed with food, it will compliment equally well a traditional roast beef, slow-cooked lamb ‘hotpot' with winter vegetables or a dish of contemporary new-Asian cuisine such as a star-anise beef salad.

Blend: 70% Shiraz, 30% Cabernet Sauvignon
Appellation: Pyrenees, Victoria

Critical Acclaim

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W&S 93
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Taltarni

Taltarni

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Taltarni, Australia
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Established in 1969, Taltarni was one of the founding wineries in the iron-rich Pyrenees wine region in Victoria. John Goelet, a direct descendant of the Guestier wine merchant family of Bordeaux, discovered the Taltarni Vineyard through a worldwide search for a site comparable to the great vineyards of Bordeaux. From the outset, Taltarni has a strong French influence with the initial plantings of Bordeaux varieties including Cabernet Sauvignon, Cabernet Franc and Merlot. Soon after, Taltarni extended its plantings with Sauvignon Blanc, Chardonnay. The Goelet family also sources Shiraz, Pinot Noir and Pinot Meunier. Taltarni has built its reputation on elegant sparkling wines that are crafted using methode traditionale techniques, as wells as producing exceptional red and white wines. The distinctive labels, featuring a 17th century cartouche, represent the attention to detail and the French elegance and finesses that are hallmarks of all Taltarni wines.
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A large, climatically diverse country with incredibly diverse terrain, producing just about every wine style imaginable, Australia has a grand winemaking history and some of the oldest vines on the planet. Most regions are concentrated in the south of the country with those inland experiencing warm, dry conditions and those in coastal areas receiving tropical, maritime or Mediterranean 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. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing.

Shiraz is indeed Australia’s most celebrated and widely planted variety; Barossa Valley leads the way, producing exceptionally bold and supple versions. Cabernet Sauvignon, Australia's second most planted variety, can be blended with Shiraz but also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre 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 blended in Margaret River or shines on its own in the Hunter Valley. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen is a beloved regional specialty of Victoria.

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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.

SOU145825_2002 Item# 88102

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