Wicks Estate Cabernet Sauvignon 2010 & Marques de Riscal Tinto Reserva 2006
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Marques de Riscal
Tinto Reserva 2006
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Vintage 2010 in the Adelaide Hills arrived earlier than usual, and delivered
lighter-than-usual crops - but at Wicks Estate they welcome this unusual vintage
as an idyllic one.
"We didn't need to rush, and we didn't need to stress too much because we knew
we were delivering our Winemaker, Leigh Ratzmer and Consultant Maker, Tim
Knappstein with a steady flow of high quality fruit", says Wicks partner and
Facilities Manager, Tim Wicks.
For their 2010 Cabernet Sauvignon, Winemaker Leigh Ratzmer divided the Cabernet
fruit into small parcels, and then built the complexity of the wine by using
various yeasts, fermentation strategies and maturation regimes. And while this
increased the workload in the winery, he says it provided a myriad options at
the tasting bench when putting these blends together.
The result is the 2010 Wicks Estate Cabernet Sauvignon is a wine with cassis and
dark fruit flavours, combined with subtle hints of tobacco and chocolate - and
after 12 months in French oak soft, silky tannins that are nicely balanced by
the fruit flavour's subtle oak nuances.
Pay $20 and enjoy this one with beef dishes.
One For Lunch:
Spain's Marques de Riscal family were the first to make Spanish wine using
French Bordeaux methods, including the now-famous Spanish Rioja that's named
after the region in which the family made that first Bordeaux style red in 1858
using Tempranillo fruit.
Dan Murphy's exclusively import and retail a range of Marque de Riscal wines
including the 2006 Tinto Reserva that's made with 90% Tempranillo fruit, and 5%
each of Graciano and Mazuelo; this results in a wine loaded with ripe fruit
flavours and pleasant soft tannins. And idea at $29.99 with roast lamb.
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