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Wirra Wirra Dead Ringer Cabernet Sauvignon 2013

Cabernet Sauvignon from McLaren Vale, Australia
  • RP92
  • WE91
750ML / 0% ABV
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  • WS91
  • RP91
  • WW91
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750ML / 0% 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 the background of ripe blackberry and dark cherry and complemented by the rosemary, thyme and cedar that fill the bouquet. Precise structural palate with wonderful length and clarity of fruit flavor. Generous rich red fruits of blackberry and mulberry together with savory nuances of smoked meats and tilled earth pulled together with fine, yet powerful tannins and mouth-watering acidity. A wine of classic McLaren Vale richness of flavor 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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RP 92
Robert Parker's Wine Advocate
Medium to deep garnet/purple, the 2013 The Angelus Cabernet Sauvignon (The Dead Ringer) has intense eucalyptus, creme de cassis and blueberry compote notes with hints of dark chocolate, cedar box, dried herbs and black earth. Medium to full-bodied, the palate is densely packed and fruity with firm, fine-grained tannins and a long finish.
WE 91
Wine Enthusiast
The wine emulates Bordeaux in more than name, being medium-bodied and a bit austere. It's firm and linear in construction, blending mint and black currant flavors into a crisp, tightly wound Cabernet. Try after 2020.
Cellar Selection.
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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.

HNYWIWDCS13C_2013 Item# 165428