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Wattle Creek Alexander Valley Shiraz 1998

Syrah/Shiraz from Sonoma County, California
  • WE89
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Winemaker Notes

"Old and New World elements are evident in this Shiraz. The round, easy mouthfeel and nose of berry, chocolate and cumin say "New World." The palate has more Old World notes of leather, game and dry licorice surrounding the fruit core. Dark oak, licorice and tart berry flavors play out on the complex finish."
-Wine Enthusiast

This Shiraz from our hillside estate illustrates terrific depth of color with attractive reds and purples. Aromas illustrate good blackberry and pepper along with a subtle dose of toasted oak. Flavors follow with lovely ripe blackberry fruit coupled with barrel maturation qualities and a nuance of anise at the finish. This wine exhibits wonderful flavors and a structure and complexity that will allow it to live for years to come.

Critical Acclaim

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Wattle Creek

Wattle Creek

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Wattle Creek, , California
Wattle Creek
In March of 1994, a bit of Australia moved to California, and Sonoma County grew even more welcoming and friendlier. An Australian family brought its infectious love of life and exuberance to 56 acres of land just south of the small town of Cloverdale in Alexander Valley. This family, the Williams, also brought with them a zeal and fervor for wine, in particular wines from the Southern Hemisphere.

Led by Christopher and Kristine, the vineyard selection was anything but happenstance. They sought and discovered a piece of land reminiscent of the warm Barossa Valley of the land down under. Here, the perfect union of climate, soil, and geography permit the infusion of the best of Alexander Valley with Australian vitality and heritage of winemaking.

On the heels of the success of their Alexander Valley site, the family added an extraordinary piece of land in Mendocino's Yorkville Highlands. In 2001, under the guidance of a new Aussie winemaker for both estates, Michael Scholz, they released their first Mendocino Sauvignon Blanc. In the next few years the vineyard promises to produce fruit for a Chardonnay, Cabernet Sauvignon, and Shiraz as well.

This was the inception of Wattle Creek, an American winery that derives its logo and name from the yellow blossom of the Australian Wattle tree and its essence and style from Australia.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SWS64008_1998 Item# 75751

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