Barossa Valley, Rusden, 2012
Boundaries beguiles with a complex and opulent aroma, which reminds of fully ripe black berries. A powerful palate with densely interwoven tannins and a subtle extract sweetness, very concentrated and compact. Exciting aroma and structure, supported by some wood. Recommendation: absolutely decant!
|Origin:||Australien / South Australia / Barossa Valley|
|Grape variety:||Cabernet Sauvignon|
|Ripening potential:||3 to 15 years|
|Serving temperature:||16 to 18 °C|
|Food pairing suggestion:||Spiced grillades, Saddle of lamb fillet with herb jus, Bistecca fiorentina, T-Bone steak, Wild specialities|
|Vinification:||use of traditional basket press|
|Maturation:||in partly new and used barriques/ Pièces|
|Maturation duration:||30 months|
Australia – A rapid rise to the international elite.
Australia, separated from the other continents by oceans for roughly 50 million years, has almost two hundred years of viticulture history. For a long time, Australians pressed their wines for their own use, with simple, undemanding vines. But later the country began to specialize in classic, European varieties. And with great success –Australian wines today enjoy great prestige and are consumed worldwide..
South Australia: Shiraz as a driving force
South Australia, with the Barossa Valley as the most well-known cultivation area and the city of Adelaide as a wine metropolis, is without a doubt the centre of the Australian wine economy. The wines produced here have brought the Shiraz from “down under” worldwide recognition. They are fully concentrated wines with dark-berried cassis fruit and masterfully supportive oak wood spices. But Chardonnay, Cabernet Sauvignon, Merlot and Riesling play more than just a supporting role.
Barossa Valley: well-proportioned abundance
The Barossa Valley is the epitome of Australian red wines with lavish fruit richness and focused strength. But the valley is not just a preferred terroir for Shiraz, Grenache, Cabernet, and co. – there are also huge winery facilities where grapes are processed from other cultivation areas in South Australia. Thus, the valley has become a center of Australian winemaking, bringing concentrated yet balanced crops into bottles.
Rusden Wines / Christine & Dennis Canute
RUSDEN WINES - At home in the New World, stylistically entirely in the Old World
In 1979 Christine and Dennis Canute bought 40 hectares of run-down vineyards on white sand and clay soil in the heart of the Barossa Valley. The original plan was to run the winery as a hobby alongside family and work.
Dennis continued to work as a teacher to provide Christine with the means to gradually rejuvenate the old vineyard. At that time, the Canute family sold the grapes to local wineries. However, due to the low demand for red wine grapes, prices were very low. In 1992 Dennis decided to vinify a barrel of Cabernet Sauvignon himself, together with his friend Russell. The name "Rusden" (a creation from the two first names Russell and Dennis) was born. In 1994, they drank their first own wine with pleasure and decided to deepen this "hobby". In 1997 they bought five used barriques and began experimenting with Shiraz, Grenache and Cabernet Sauvignon. Christine and Dennis' son Christian, who was working at ‘Rockford Wines’ at the time, then took on a key role in the company.
The backbone of Bordeaux
The Cabernet Sauvignon gives the Bordeaux its backbone, yielding deep violet wines with powerful tannins and endless ripening potential. It is the top dog in Médoc, and is placed in all five premier crus of Bordelais. When young, it often appears strict and unapproachable, but with advancing years, its tannins round off. It is wonderfully velvety, and yet always maintains its freshness. Typical flavours include cassis, graphite and cedar. Wherever Cabernet Sauvignon is found, Merlot is not far away. It complements the robust structure of Cabernet with softness, fruit and richness. The Cabernet Sauvignon is the most-exported vine in the world. It delivers persuasive qualities in Italy as an ingredient of the Super Tuscan, or as the flagship variety from California. There, it is lovingly titled “Cab Sauv”. Meat fans should be aware that it fantastically accompanies a grilled entrecôte. The family tree of Cabernet Sauvignon is surprising: its parents are Cabernet Franc and the white Sauvignon blanc.