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Wirra Wirra Dead Ringer Cabernet Sauvignon 2012

Cabernet Sauvignon from McLaren Vale, Australia
  • WS91
  • RP91
  • WW91
14% ABV
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  • RP92
  • WE91
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14% ABV

Winemaker Notes

Deep claret with vibrant red edge.Classical varietal cabernet herbal lift of leaf, herbs and sweet red fruit aromatics. Darker fruit aromas in thebackground of ripe blackberry and dark cherry and complemented by the rosemary, thyme and cedar thatfill the bouquet.Precise structural palate with wonderful length and clarity of fruit flavor. Generous rich red fruits ofblackberry and mulberry together with savory nuances of smoked meats and tilled earth pulled togetherwith fine, yet powerful tannins and mouth-watering acidity. A wine of classic McLaren Vale richness offlavor matched beautifully with the powerful structure and length of the variety.Can cellar for 14-18 years under appropriate cellaring conditions.

Pairs with slow cooked lamb shoulder with pearl onions, young garlic and rosemary.

Critical Acclaim

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WS 91
Wine Spectator
This supple and open-textured red offers a pretty chocolate note weaving through its dark berry and floral flavors, which come together smoothly on the expressive finish. Shows presence and persistence. Drink now through 2020. 150 cases imported.
RP 91
Robert Parker's Wine Advocate
Medium to deep garnet/purple, the 2012 Dead Ringer (The Angelus) Shiraz has pronounced menthol, blackberry, black plums and cherry aromas dotted with cloves and pencil shavings plus hints of violets. Medium to full-bodied, the palate is firm and chewy though just a little bit hollow. It finishes with good length.
WW 91
Wilfred Wong of Wine.com
The 2012 Wirra Wirra Dead Ringer is an excellent example of McLaren Vale Cabernet Sauvignon. This well-built wine offers plenty of fruit and overall balance. Very deep ruby color; rich and exotic in the nose, ripe fruit and chalk; medium bodied, fine tension on the palate; red and black fruit in the flavors, with a hint of dried, savory herbs; medium finish. (Tasted: April 6, 2016, San Francisco, CA)
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Wirra Wirra

Wirra Wirra

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Wirra Wirra, Australia
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Wirra Wirra Vineyards was originally established in 1894 by known South Australian eccentric and cricketer Robert Strangways Wigley. The winery prospered in its early days, producing many wines including a much acclaimed Shiraz, which was exported to England and the Empire until his death in 1926. The winery ran into disrepair and was eventually abandoned. In 1969 under the watchful eye of the late Greg Trott and his cousin Roger, the winery was rebuilt from the remnants of two walls and some slate fermenting tanks. As with all subsequent Trott endeavours, it was the sheer magnitude and unlikeliness of the project that made it so attractive.

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McLaren Vale

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Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône blends with Grenache and Mourvèdre, these hot-climate wines are deeply colored and high in extract and alcohol with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style. Whites, often made from Chardonnay or Sauvignon Blanc tend to be opulent and full of tropical, stone and citrus fruit.

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

HNYWIWDCS12C_2012 Item# 149583