Balnaves Cabernet Sauvignon 2016

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Balnaves
Cabernet Sauvignon 2016

Année : 2016
Pays : Australie
Région : Coonawarra
Sous-région
Type : Rouge
Style Rouge Puissant et Corsé
Format : 75cl
Alcool : 14,5°
Cépages : 100% Cabernet Sauvignon

Experts		Note	Année
JH	James Halliday	95	2012
WE	Wine Enthusiast	91	2012
WS	Wine Spectator	87	2012
RP	Robert Parker	87	2012
W&S	Wines & Spirits	91	2010

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Du même producteur

James Halliday (JH) : 95 Points (2012)

Estate-grown, coming from the Dead Morris, Walker and Quarry Vineyards; it spent 20 months in French oak from top coopers. Full crimson-purple, it is a luscious, full-bodied cabernet, crammed with cassis fruit, quality oak and substantial tannins. Time is on its side, and it really needs 3-5 years before it is first approached.

Wine Enthusiast (WE) : 91 Points (2012)

This isn't Coonawarra's most elegant wine, but it certainly doesn't lack for character or concentration. Menthol, vanilla, cedar and cassis deliver plenty of flavor in this chunky, full-bodied Cabernet. Charred, mocha-like notes emerge on the long, intense finish. Drink now–2025.

Wine Spectator (WS) : 87 Points (2012)

Web Only 2016 - Mint and eucalyptus notes are fragrant and provide a fresh backdrop for the crisp cherry and pomegranate flavors. Finishes taut. Drink now through 2030.–MW

Robert Parker (RP) : 87 Points (2012)

Aug 2016 - Reviewer : Lisa Perrotti-Brown. Deep garnet in color, the 2012 Cabernet Sauvignon is slowly evolving into a lovely crème de cassis, blackberry preserves and menthol-laced palate with suggestions of sandalwood, dried mint and mocha. Medium-bodied, it is drinking nicely now with expressive baked cassis and incense-perfumed flavors, plus a pleasant grip of tannins, finishing just a little short and drying.

Wines & Spirits (W&S) : 91 Points (2010)

Peter Bissell makes this wine from the Balnaves family’s vineyards on Coonawarra’s terra rossa strip. It’s a clean, fresh, claret style of cabernet, with scents of green herbs against the juiciness of the dark red fruit. Rich tannins add depth to the structure, suggesting it will develop well for several years in the cellar.