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Shirvington Cabernet Sauvignon McLaren Vale 750ml 2008
Sku: 1571856
Shirvington was founded in 1996 by Paul and Lynne Shirvington along with their sons Tony and Mark. Under the direction of viticulturist Peter Bolte, 39 acres of vines were planted on red cla ...more
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Product Rating
Critics Ratings:   (1)
Product Information
Country: Australia
Region: South Australia
Sub-Region: Fleurieu
Appellation: McLaren Vale
Grape Varietal: Cabernet Sauvignon
Type: Still wine
Reg. $66.99
On Sale $55.89
Buy Shirvington Cabernet Sauvignon McLaren Vale
Pronounced aromas of black currant mingle with thyme with hints of spearmint. The palate shows bright blackberry fruit and briar like characters, an attractive cigar box complexity and mouth coating velvety tannins.
Wine Advocate 92 points - Composed of 94% Cabernet Sauvignon and 6% Shiraz, the 2008 Cabernet Sauvignon was 100% barrel fermented and aged for 12 months in 60% new oak and 40% one-year-old oak, with 55% American and 45% French barrels. It presents a deep garnet color and aromas of black currant cordial, black cherry preserves and dried plums over spice box, cloves, pencil lead, toast plus a whiff of lavender. Very full bodied and richly fruited in the mouth, the generosity of spicy berry flavors is well supported by a medium to firm level of very finely grained tannins and very crisp acid, finishing long and layered. Drinking nicely now, it should cellar to 2019+. ” (Feb 2012)

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Shirvington was founded in 1996 by Paul and Lynne Shirvington along with their sons Tony and Mark. Under the direction of viticulturist Peter Bolte, 39 acres of vines were planted on red clay and limestone soil in Willunga, south of McLaren Vale on the Fleurieu Peninsula. The Redwind and Majalda estate vineyards are planted mainly to Cabernet Sauvignon and Shiraz, with additional plantings of Mataro and Grenache. Only the finest fruit is used for Shirvington, the remainder is sold to local wineries. All Shirvington vineyards are sustainably farmed. Winemaker Kim Jackson has been with Shirvington since 2001. A graduate of Roseworthy College, her primary focus in winemaking is on small batch fermentation of premium wines. She aims to craft terroir inspired wines through this technique and is constantly exploring new ideas and ways to refine and expand her knowledge.
Technical notes
The wine was 100% barrel fermented and aged for 12 months in American (55%) and French (45%) oak of which 60% was new and 40% neutral oak.

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