Wishing Tree Merlot Cabernet 2004 Front Label
Wishing Tree Merlot Cabernet 2004 Front Label

Wishing Tree Merlot Cabernet 2004

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    The rich red fruit characters of juicy Merlot and the seductive darker notes of the Cabernet Sauvignon make this an instant hit, with or without food. Fruit has been sourced from our most renowned growing regions. Round up family and friends and enjoy a glass or two. Even better under the shadow of your favorite Wishing Tree.

    Critical Acclaim

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    Wishing Tree

    Wishing Tree

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    Wishing Tree, Australia
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    "The name comes from my childhood days. I, along with my two sisters and older brother, would run around our local park, under the watchful eyes of our mother and father. When we had suitably exhausted ourselves, we would gather under a beautiful old oak tree, with wide trunk and massive almost exaggerated canopy. To gain a few minutes peace, our parents told us if we made a wish under this tree, it would come true. The tree became The Wishing Tree."
    - John Larchet, Proprietor

    All of the fruit for The Wishing Tree is sourced from in and around the Margaret River region. These wines showcase the best of the riper characteristics of the fruit picked in the warmer northern parts of the region and the more subtle, delicate nuances of the fruit from the cooler conditions in the south.

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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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    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 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.

    Tasting Notes for Bordeaux Blends

    Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. 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.

    Perfect Food Pairings for Bordeaux Blends

    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.

    Sommelier Secrets for Bordeaux Blends

    While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

    UWWWISHMERCAB_2004 Item# 81269

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