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Woodstock Shiraz Cabernet

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Your Price:
$15.99 (You save $4.00)
1.40 KGS
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Product Description

Woodstock Shiraz Cabernet

Vintage: Current Vintage (Enquiries Welcome)

Winemakers     Scott Collett & Ben Glaetzer

Varietal Composition     76% Shiraz24% Cabernet Sauvignon

Aroma Plum and rhubarb aromas with cassis, some savoury spice and mouth-watering hints of fennel and caraway entice a taste.

Palate These characters follow through onto the palate, with the underlying warmth of oak.  Fine tannins of Cabernet Sauvignon provide backbone and structure while fleshy Shiraz enriches the body. Both varieties combine with elegance and savoury length. Tight and youthful when bottled, the wine will evolve over time and reward with more complex flavours.

Serving Suggestion: Plum and rosemary lamb shanks served with herbed couscous and steamed green beans. A good splash of Woodstock Shiraz Cabernet in the sauce while cooking makes this match perfect!

Bottling Date     2012-06-01
Alcohol     13.5
pH     3.4
Acidity     6.6
Residual Sugar     0.9

Shiraz and Cabernet Sauvignon grapes from Woodstock Estate and from neighbouring vineyards in McLaren Vale were very carefully selected for this wine. Being a wetter than normal vintage, every vine was carefully checked before harvest to ensure berries were in good condition. Maturation for 12 months in a combination of 2 and 3 year old seasoned French and American oak enhanced the subtle complexity without dominating the fruit
The Wine:


Ray Jordan - Cellar Talk, December 2012
This is a well-balanced red blend that is ideal for drinking over the next few years. Savoury and slightly earthy aromas with a sprinkle of black pepper. The palate is seamless and balanced with a nice mix of fruit, oak and tannin. It’s almost mediumbodied and would be perfect with light pasta dishes.   Points: 87/100

Cameron Best & Brett Smith - Geelong Advertiser, November 2012
I wouldn't call this wine smooth. At the moment it punches you in the face with its flavour, which is a good mix of fleshy Shiraz fruit, spice and oak. The write-up provided suggested cellaring would help the wine evolve and bring out chocolate and mint flavours. I don't know about the chocolate and mint bit but I do recommend buying this wine now and drinking it next year.

Fergus McGhie – Canberra Times, September 2012

Whenever I make Bolognese, I always need a cabernet to go with it. There must be something about the herbs or maybe the rich tomato sauce that suits a hearty cabernet. Of course, any full bodied red will work—sangiovese would be another variety to try—but for me, if there’s a cabernet in the cellar it is under threat of being consumed when the bolognese pot starts cooking. This week’s wine is more shiraz than cabernet but it’s in the ballpark. If the wine is from McLaren Vale you are probably better off with this mix than a straight cabernet. Shiraz from the area always has such delicious juicy fruit to it and with a little savour and backbone from the cabernet, this is a wine of real style. Made by the ubiquitous Ben Glaetzer with fruit grown by Scott Collett of Woodstock, this is a wine where fruit shines over oak. For many growers, the 2011 season was one they’d rather forget, but this wine shows that when good vineyards are combined with a good maker, even in difficult years great wines can be made.

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