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Warwick Estate Estate Reserve 2005
#46 Wine Spectator Top 100 of 2008
The wine shows great ripe fruit flavours with hints of chocolate and mocha. A sweet, perfumed luscious nose, which is earthy and provocative. Ripe prunes, raspberry and blackberry flavours abound. There is a silky soft feel in the mouth with nutty and coffee flavours on the palate. The wine has a very broad palette that lingers. Decanting when young will give more pleasure and aroma.
Blend: 59% Cabernet Sauvignon, 20% Merlot, 21% Cabernet Franc
Years later in 1964, Stan Ratcliffe bought Warwick, where, with considerable foresight he began planting the precious Cabernet Sauvignon vines, which are still a major part of the production today. These vines produced high quality grapes and became highly sought after by wholesalers and other wineries. However, it took the arrival of Norma Ratcliffe, Stan's beautiful and energetic wife, in 1971 for the family to begin making a few experimental wines from Cabernet Sauvignon. The early results were very encouraging and served to extol the virtues of what is surely some of the best terroir in South Africa.
Michael Ratcliffe, Norma's son, has now taken over as proprietor in Stan's retirement and has wasted no time in stamping his personality on the Estate. A host of new innovative techniques, learnt during his postgraduate wine studies in Australia, are being implemented aimed at maximizing the potential of the Warwick terroir. Under Michael's leadership, the Warwick team is striving to take the next step in quality.
The South African wine renaissance is in full swing. Impressive red and white bargains abound. South Africa has a long and rich history considering its status as part of the “New World” of wine. In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century. Today, however, it is increasingly responsible for high-quality wines that are helping to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot, but the Benguela current from Antarctica provides the brisk ocean breezes necessary for steady ripening. Similarly, cooler high-elevation vineyard sites offer climatic diversity.
South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for earthy, gamey reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah, or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following behind.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.
In the Glass
Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.
Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.
While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.