Cabernet Sauvignon McLaren Vale 2016
Kangarilla Road, 750 ml
Fresh and smooth, with delicious taste intensity, this wine knows how to please. Its bouquet, dominated by spicy aromas, is unmistakably Cabernet Sauvignon: blackcurrant, dried chili peppers, cumin and eucalyptus. It has been skilfully matured in wood, without excess. This typical south Australian Cabernet Sauvignon offers tremendously much pleasure. And that is exactly what Helen and Kevin O‘Brien want to achieve at their winery in McLaren Vale.
A product of the Marc Almert Selection
With the Marc Almert Selection, the ASI Best Sommelier of the World 2019, presents you a personally compiled selection of wines that inspire and touch him.
Marc Almert about the Cabernet Sauvignon McLaren Vale
In 2015 I was awarded the accolade of Germany's best young sommelier. The prize: a place in the international final in Adelaide – my first trip outside of Europe. To this day, I am still benefitting from the friendships that I was lucky enough to establish at that event. And yet, the winegrowing regions there made just as deep an impression on me, first and foremost McLaren Vale, whose wines I personally often find more precise and more imbued with minerality than those from the nearby Barossa Valley. The same is also true of this Cabernet Sauvignon from the relatively new Kangarilla Road winery. This wine reveals all the typical notes of very ripe dark fruit, cacao and cigars, and offers both refined tannin and a gentle undertone of wood. A great alternative for occasions when you want to surprise your guests with an unexpected accompaniment to their steak.
|Origin:||Australia / South Australia / McLaren Vale|
|Grape variety:||Cabernet Sauvignon|
|Ripening potential:||2 to 8 years|
|Serving temperature:||16 to 18 °C|
|Vinification:||Punching down, fermentation in cement tank|
|Maturation:||in used barriques|
Kangarilla Road / Helen u. Kevin O'Brien
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.
McLaren Vale: Fruit abundance, paired with elegance
Just 35 kilometres south of Adelaide city centre, a seemingly Mediterranean wine and culinary scene has established itself. In addition to wine, olive oil, cheese and other gourmet products are produced in McLaren Vale. In a Mediterranean climate, full-fruited Shiraz vines are grown in sparse soils. But Chardonnay and many specialties also succeed exquisitely. Viticulture here is steeped in history more than anywhere else in South Australia. The first vines were already planted here by 1838.
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.
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..