Note: 1 bottle limit per customer.
The creation of this limited release cabernet shiraz began in a quest to create something real, different, and aspiringly lofty, together with our trusted partner Dourthe Bordeaux. The French component of this wine was made at two of the Dourthe-owned wineries. Australian components of this wine were made at Penfolds Nuriootpa Winery (South Australia). The French and Australian components were blended and bottled in South Australia.
| 种类
Cabernet Sauvignon Shiraz
|
Cabernet Sauvignon Shiraz |
|---|---|
| 年份
2019
|
2019 |
| 容量
750 mL
|
750 mL |
| 95 Points - Tyson Stelzer |
| 95 Points - Ken Gargett, The World of Fine Wine |
| 94 Points - Andrew Caillard MW |
| 94 Points - Erin Larkin, Robert Parkers Wine Advocate |
| 94 Points - Jeni Port |
“ Our first attempt - cabernet sauvignon from the soils of Bordeaux blended with shiraz from distant vineyards in South Australia – a beguiling alliance fated to happen.”
- Peter Gago, Penfolds Chief Winemaker
Note: 1 bottle limit per customer.
The creation of this limited release cabernet shiraz began in a quest to create something real, different, and aspiringly lofty, together with our trusted partner Dourthe Bordeaux. The French component of this wine was made at two of the Dourthe-owned wineries. Australian components of this wine were made at Penfolds Nuriootpa Winery (South Australia). The French and Australian components were blended and bottled in South Australia.
Note: 1 bottle limit per customer.
The creation of this limited release cabernet shiraz began in a quest to create something real, different, and aspiringly lofty, together with our trusted partner Dourthe Bordeaux. The French component of this wine was made at two of the Dourthe-owned wineries. Australian components of this wine were made at Penfolds Nuriootpa Winery (South Australia). The French and Australian components were blended and bottled in South Australia.
| 种类
Cabernet Sauvignon Shiraz
|
Cabernet Sauvignon Shiraz |
|---|---|
| 年份
2019
|
2019 |
| 容量
750 mL
|
750 mL |
| 95 Points - Tyson Stelzer |
| 95 Points - Ken Gargett, The World of Fine Wine |
| 94 Points - Andrew Caillard MW |
| 94 Points - Erin Larkin, Robert Parkers Wine Advocate |
| 94 Points - Jeni Port |
“ Our first attempt - cabernet sauvignon from the soils of Bordeaux blended with shiraz from distant vineyards in South Australia – a beguiling alliance fated to happen.”
- Peter Gago, Penfolds Chief Winemaker
"Deep crimson. Intense blackcurrant, dark plum, dark chocolate aromas with roasted chestnut, malty oak notes. Full-bodied claret style with abundant blackcurrant, dark plum, mulberry, cedar flavours, chocolaty textures, malty, roasted chestnut notes, and integrated mineral acidity. Very generous and classically Penfolds, with meaty, barrel ferment notes and prominent malt/ mocha oak dominating the palate. Finishes chocolaty firm. A largely successful experimental blend, although elemental and unformed. Should settle down in a few more years. Maturation in new French (70%) and new American (30%) oak barriques and hogsheads. Blended and bottled in South Australia. Drink 2026–2038 14% alc"
"Dourthe II stands for two hemispheres, two wineries, two cultures, two worlds (new and old). Penfolds has a disruptive streak that is clear— bottling wine in other countries, taking the iconic and idiosyncratic Australian blend (Cabernet/Shiraz) to foreign shores and back again... Here, the American oak emerges through the finish and provides a familiarity in the context of Penfolds—it grounds it. The tannic structure is fine and tightly knit; the fruit speaks of cassis, blueberries, graphite, black olive, licorice and star anise, and there's an injection of tobacco leaf and cigar box too... a melding of two worlds. It seems to me that this wine still has a way to go; combining Australian Shiraz and Bordeaux Cabernet Sauvignon (and Merlot) creates something of a stylistic clash in the wine, but the construction—the winemaking—knits it all back together. We know nothing about how this wine will age, but all the components—regional and winemaking—suggest a comfortable couple of decades – 94 points."
"Bordeaux meets the Barossa Valley. The concept here is principally to showcase the great Australian red blend – cabernet shiraz – to the world. The addition of merlot (percentage unknown) into the mix is something of an aside to the star duo, contributing some aromatics and plushness to the palate. The French component was made at two Dourthe-owned wineries in Bordeaux, then blended with Penfolds shiraz and bottled at its Nuriootpa winery in the Barossa. The Bordeaux harvest was punctuated by the odd heatwave and drought conditions. Similarly, the Barossa experienced a hot summer. This has produced a generous flavour base for the wine filled with a rich selection of chocolate notes, black berries, stewed plums, violet, anise, clove, cinnamon. And earth, that touch of Bordeaux cabernet, which plays with the pencil shavings-smoky oak, and teams with plush fruit and some focused tannins to deliver a wine that is good drinking now but with the ability to age. Drink: 2022-2040 – 94 points"
Dark and deep; brilliant/bright hue; purple core.
Quite captivating - unlike whatever varietal and sourcing stats listed above might predict – invoking uniqueness/‘otherness’/intrigue.
An admirable liveliness and vivacity is instantly recognised.
An amalgam of scents: licorice root and slated black liquorice (réglisse), white pepper, black candy.
The afore-mentioned candy appears to ever-so-gradually transition to spiciness, with air. Whilst sitting in glass more Middle Eastern/ African spices slowly arise.
Oak remains backstage, detected via a subtle smokiness, and possibly a perceived nuttiness (crushed Brazil nut, unsalted cashew).
An immediate recognition – all is complete and balanced; in proportion, dimensionally full and generous.
When approached sideways/laterally – “You get the whole, before the parts.” Shiraz coats the cabernet yet still supporting a classic cabernet graphite core. Flavours, aromatically itemised above, merge to the palate – retronasally with this wine what you smell is certainly what you taste! A lovely weave/texture (not a film) – whilst velvety, granularity of tannins is still apparent. These tannins (and acidity) act as a conveyance for fruit. Yes, an engaging acid liveliness and vivacity – akin to the mouth-watering acidity inherent in many Japanese dishes.
Length and persistence – manifested ever-so-softly, with a mineral stamp on the finish.
After a chilly start to winter, milder temperatures set in until mid-March. This generated an early budburst around the 25th of March, two weeks earlier compared to the previous vintage. Any advance in budburst was lost with the return of cool weather in April - May. Vines struggled to develop in the fluctuating temperatures which would continue until the first two weeks of June. Flowering took place in changeable conditions and the vines took advantage of a week of hot, dry weather at the end of May. Across late-June summer set in with heatwave periods. Cultivation of soils and use of cover crops were used to protect the vines during these long weeks of drought. Welcome rainfall in mid-September aided the ripening of fruit amid great weather conditions. Perfectly ripe grapes were harvested.
The warmer districts recorded well below long-term average winter rainfall. September (spring) temperatures were cool with little rainfall resulting in some isolated frost events. Summer was generally hot with high temperatures delaying veraison. Barossa Valley experienced 31 days of temperatures exceeding 35°C. The proximity of the Southern Ocean played an important role in moderating temperatures in the cooler Southeast districts allowing for a high-quality harvest, albeit with smaller yields than average. Although yields were down across all regions, the quality was outstanding with shiraz showing excellent colours, firm tannin profiles and intense flavours.
| GRAPE VARIETY
Cabernet Sauvignon, Shiraz, Merlot
|
Cabernet Sauvignon, Shiraz, Merlot |
|---|---|
| VINEYARD REGION
Bordeaux, Barossa Valley
|
Bordeaux, Barossa Valley |
| 葡萄酒分析
酒精浓度: 14%, pH: 3.66, Acidity: 5.8g/L
|
酒精浓度: 14%, pH: 3.66, Acidity: 5.8g/L |
| MATURATION
18 months in French (70% new) and American oak (30% new) barriques and hogsheads
|
18 months in French (70% new) and American oak (30% new) barriques and hogsheads |
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