2012 De Bortoli Regional Reserve Yarra Valley Cabernet Sauv
RRP $29.99 per bottle
Our Price $19.98
$239.87 (12 x 750ml)
It's not hard to appreciate the beauty of a great Yarra Valley Cabernet. Elegant, refined, food-friendly and refreshingly low in alcohol, the best Yarra Cabs are delicious wines that look good at nearly any age.
Today we have a prime example of this beautiful wine style in the De Bortoli Regional Reserve Yarra Valley Cabernet Sauvignon. As one of the largest winemakers in the Yarra, De Bortoli have access to an enviable array of vineyard resources to call from at all points of the Valley.
This Cabernet comes from the warmer parts down on the Valley floor - the best location for Yarra Cab - and is very much built in the traditional, medium bodied style, with leafy, cigar box and cassis flavours and elegance at every corner.
It's always interesting to see who appreciates a wine like this, and this has gained some favour over the ditch in NZ, with Kiwi wine critic Raymond Chan very complementary, calling this 'an elegantly concentrated Cabernet Sauvignon with blackcurrant leaf and herb flavours, and a fine, firm, lively palate' and gave this 17/20 (which is pretty fair as Chan is a hard marker).
This is a delicious Yarra red, from a vintage that James Halliday rates as 10/10, and at four years old drinking very nicely.
Critically acclaimed Yarra Cabernet like this? Well that's just excellent value drinking.
Season: The 2012 growing season is arguably the best Cabernet growing season seen in over ten years. Mid autumn ripening, lots of time for tannin development, beautiful aromas and flavours at moderate alcohols.
Appearance: Deep red with purple edge.
Bouquet: Gently leafy, bright fruit, violets, black currant.
Palate: Rich, sweet dark and red fruits, layered tannins, concentrated, lengthy leafy flavours, balanced acidity.
Winemaking: Fruit is sourced from carefully selected parcels of Cabernet Sauvignon grown in the Yarra Valley. Fruit is harvested to achieve a balance of fruit freshness, structure and ripeness. Grapes are de-stemmed and crushed into both static and rotary fermenters. Two weeks fermenting on skins prior to pressing and racking to barrel. Ten months in French oak.
Cellaring: Although made for immediate enjoyment, this wine may be cellared for three to five years.
Food Pairing: These full bodied wine styles match well with:
Red Meats - T Bone Steaks; Stews; Lamb Shanks
Italian Food - Meatier sauces; Osso Bucco; Chicken Cacciatore.
Suitable for Vegans & Vegetarians.