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Wynns Coonawarra Estate Black Label Cabernet Sauvignon 2004

Cabernet Sauvignon from Coonawarra, Limestone Coast, Australia
  • JH94
0% ABV
  • JH96
  • D95
  • WW94
  • WS90
  • WW92
  • WS91
  • JH91
  • RP90
  • JH90
  • WE87
  • W&S86
  • WE88
  • WE91
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3.6 10 Ratings
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3.6 10 Ratings
0% ABV

Winemaker Notes

Widely known as "Black Label", Wynns Coonawarra Estate Cabernet Sauvignon has established a reputation for displaying excellent varietal and regional characteristics. The wine is produced from only the top 20-25% of Cabernet fruit available from Wynns Coonawarra Estate. The wine was first produced in 1954 and for many years has been one of Wynns' most popular releases. The 2004 release is an exemplary Coonawarra Cabernet Sauvignon that continues the tradition of showing the Coonawarra at its very best.

Color: Deep brick red, with a subtle crimson hue

Nose: A rich nose with dark, forest fruit aromas, elegant chocolate notes, and that classic, Coonawarra, earthy, herbaceous character.

Palate: A medium bodied, yet succulent wine. There is a good depth of flavor, coupled with a harmonious spectrum of tobacco, violet and leather flavors. The palate is well balanced with the moderate alcohol level contributing to the lingering finish; complemented with well integrated, lightly toasted oak and a pleasant, firm, tannin backbone.

Food matches: Ideally suited to beef, duck & game, lamb

Critical Acclaim

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JH 94
Australian Wine Companion
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Wynns Coonawarra Estate

Wynns Coonawarra Estate

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Wynns Coonawarra Estate, Coonawarra, Limestone Coast, Australia
2004 Black Label Cabernet Sauvignon
Wynns Coonawarra Estate was founded in 1951 by Samuel Wynn and Sons. It is situated on part of the original Riddoch vineyards and the historic winery, built by John Riddoch in 1891, is immortalized on the Wynns Coonawarra Estate label. The region's unique "terra rossa" soil makes Coonawarra one of the outstanding wine regions in the world. Today, Wynns Coonawarra Estate is the region's pre-eminent wine producer and largest single vineyard holder with the best vineyard sites in Coonawarra.

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.

Coonawarra

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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.

CAR80401_2004 Item# 90000

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