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Woop Woop Cabernet Sauvignon 2007

Cabernet Sauvignon from Australia
    Ships Thu, Sep 28
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    Winemaker Notes

    Winemaker, Ben Riggs and his team have produced a full and flavorsome wine, deep-hued with lifted aromatics and a structured but supple palate. Smooth, rich and generously loaded with mulberries, black cherries and spice on the palate, the finish is long lasting, delicious, dense and fruit-packed. With tannins enhancing the tastes and richness of food, this is a perfect red meat or pasta accompaniment.

    Critical Acclaim

    Woop Woop

    Woop Woop

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    Woop Woop, , Australia
    Woop Woop
    Slang for "in the middle of nowhere", Woop Woop isn't a bad name for a ripper Aussie wine. Woop Woop is a collaboration between Ben Riggs, winemaker and Tony Parkinson, vineyard owner. They sourced grapes from the backblocks - outside their normal area of operation – they almost went to Woop Woop and back to find the right fruit. Nearly to the Outback, way past the black stump. Woop Woop wines capture the essence of ripe grapes sourced from Currency Creek, McLaren Vale and the Riverina, together with a good dose of Aussie humor.

    Bordeaux

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    One of the most important wine regions of the world both qualitatively and quantitatively, Bordeaux is a powerhouse producer of wines of all colors, sweetness levels, and price points. Separated from the Atlantic ocean by a coastal pine forest, the mostly flat region has a mild maritime climate marked by cool wet winters and a warm, damp growing season, though annual differences vary enough to make vintage variation quite significant. Unpredictable weather at harvest time may negatively impact the ability of cornerstone variety Cabernet Sauvignon to ripen fully, while humid conditions can encourage the spread of rot and disease (although in the case of the region’s sweet white wines, “noble” rot known as botrytis is highly desirable). The Gironde estuary is a defining feature of Bordeaux, splitting the region into the Left Bank and the Right Bank. The vast Entre-Deux-Mers appellation lies in between.

    The Left Bank, dominated by Cabernet Sauvignon, contains the Médoc, Graves, and Sauternes, as well as most of the region’s most famous chateaux. Here, Merlot is commonly planted as an insurance policy in case Cabernet fails to fully ripen in difficult years. Cabernet Franc, Petit Verdot, and Malbec may also be used in blends. This tends to be the more structured and age-worthy side of Bordeaux. Merlot is the principal variety of the Right Bank, with Cabernet Franc as its primary sidekick, with the other three varieties available for blending. The key appellations here include St. Emilion and Pomerol, whose wines are often plush, supple, and more imminently ready for drinking. Dry and sweet white wines are produced throughout the region from Sauvignon Blanc, Sémillon, and sometimes Muscadelle or Sauvignon Gris. Some of the finest dry whites can be found in the the Graves sub-appellation of Pessac-Léognan, while Sauternes is undisputedly the gold standard for sweet wines. Small amounts of rosé and sparkling wine are made in Bordeaux as well.

    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.

    GVD_2007 Item# 100794

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