Wynns Coonawarra Estate Black Label Cabernet Sauvignon 2000
-
Wine &
Spirits
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
- Wine & Spirits
Other Vintages
2017-
James
Suckling
-
Wine
Spectator
- Decanter
-
Wilfred
Wong -
Wine
Spectator
-
Wilfred
Wong -
Wine
Spectator -
Robert
Parker
-
Wine
Enthusiast
-
Wine
Enthusiast
-
Wine
Enthusiast
Winemaker Sue Hodder grew up in the "red center" – Australia's outback. The red soil of Coonawarra is now her home. After graduating from Roseworthy Agricultural College in 1984, Sue started in the viticultural side of the wine industry as a Grower Liaison Officer. Making detailed assessments of vines through the year, tasting and analyzing maturing fruit and following up on the resulting wines gave Sue an appreciation of the importance of the vineyard in quality wine production. Sue then made what she considers to be a logical step into winemaking. She started at Wynns Coonawarra Estate in 1993, fell in love with the winemaking region and has remained. In 1998, she became Chief Winemaker.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
Distinguished by a thin, subterranean band of crumbled, red clay loam, Coonawarra is a fairly flat, otherwise unobtrusive region with a cool Mediterranean climate, actually not dissimilar to Bordeaux.
In Coonawarra, this unique layer of red clay is called, "terra rossa" and gets its color from iron oxide. The terra rossa soil overlies soft, penetrable limestone, in a continuous area that is part of the Limestone Coast zone of South Australia. This uncommon layering of soils creates a substrate that is both well draining and at the same time, offers good water retention to support vine roots through dry summers.
Not surprisingly, Coonawara experiences great success with the Bordeaux varieties, namely Cabernet Sauvignon and Merlot, but also Shiraz. However Cabernet reigns superior and accounts for half of the Coonawarra harvest each year. Coonawarra Cabernet Sauvignon develops powerful, yet polished tannins, ripe, red berry fruit and often sweet herb or dried mint qualities. The region has an increased focus on the individual expressions of single vineyards.