Cabernet Sauvignon 2010
Complex and elegant, offering rich fruit characters of cassis and blackcurrant with earthy nuances. French oak giving hints of cedar and tobacco to finish.Download Full Winemaker Note
At release, the wine is a vibrant yet deep garnet colour with a faint purple hue to the edge.
The wine has a perfume of ripe blackcurrants, blackberry, violet and chocolate. The overall aroma is one of understated richness and elegance.
On the palate this wine is undeniably Cabernet Sauvignon with distinct varietal flavours and well-balanced oak, tannin and fruit. There is an understated power to the wine, a richness of fruit and layers of complexity building across the palate and exciting the senses. Black fruit characters are rich and full, balanced perfectly by fine, long tannins, spice, coffee and chocolate. It is a generous wine which is beautifully ripened yet retains poise and the elegance of great Cabernet Sauvignon.
This wine is evolving well at release yet should cellar well to 2025 or possibly longer.
|Residual Sugar:||0.35 g/L|
|St. Andrews||Cabernet Sauvignon||2010||International Wine & Spirit Competition||2013||1a||Trophy - Warren Winiarski Trophy for Cabernet Sauvignon.|
|St. Andrews||Cabernet Sauvignon||2010||Catavinum World Wine & Spirit Competition||2014||Great Gold|
|St. Andrews||Cabernet Sauvignon||2010||China Wine & Spirits Awards||2013||Gold|
|St. Andrews||Cabernet Sauvignon||2010||Monde Selections International Wine Contest||2014||Gold|
|St. Andrews||Cabernet Sauvignon||2010||Decanter Asia Wine Awards||2013||Gold|
|St. Andrews||Cabernet Sauvignon||2010||awc Vienna International Wine Challenge||2014||Gold|
|St. Andrews||Cabernet Sauvignon||2010||Stellar Cellar Selection BTI||2013||Gold|
|St. Andrews||Cabernet Sauvignon||2010||Concours Mondial du Bruxelles||2013||Gold|
|St. Andrews||Cabernet Sauvignon||2010||International Wine & Spirit Competition||2013||1a||Gold|
Reviews for 0
Beverage Testing Institute, Tastings.com, November 2013
Opaque with a deep brick rim and stained legs. Aromas of black raspberry, eucalyptus, black currant, dried lingonberry, wild berries, vanilla bean, black licorice, leather, tilled black soil and mocha java. Rich and chewy tannins and a palate packed with cherry jam, black raspberry compote, vanilla, clove and mace. Deep, dark fruit and spice are well balanced on the long, toothsome, dry finish.
Fredric Koeppel, Bigger Than Your Head, March 2014
A New Favourite Cabernet
à. and itÆs not from Napa Valley or Alexander Valley or Paso Robles. No, it hails from the Clare Valley in South Australia, a region that I associate more with superb riesling than cabernet sauvignon, but IÆm happy to have my horizons expanded. The Taylor family, wine merchants in Sydney, searched for the right location in keeping with their idea of well-balanced wines and found what they were looking for in 1969, a178-hectare vineyard ù about 380 acres ù near the Wakefield River in Clare Valley, about 120 kilometers north of Adelaide. Mitchell Taylor is managing director and third-generation winemaker; chief winemaker is Adam Eggins. So, the Wakefield St Andrews Single Vineyard Release Cabernet Sauvignon 2010, Clare Valley, offers a transparent medium ruby color and beguiling aromas of mint and iodine, cassis and blueberry, lavender and violets, all borne on deeply rooted elements of briers, loam and graphite. Black and blue fruit flavors are distinctly spicy in the cloves, allspice and mocha range, with a lingering hint of sandalwood; tannins are finely sifted and polished, while any wood influence, from 18 months in French oak barrels, 50 percent new, the rest two and three years old, is firm, subtle and supple. ThereÆs energy and eloquence here, expressed in a feeling of resonance bolstered by vibrant acidity, yet nothing flamboyant or opulent; rather a sense of elementary power married to deftly balanced elegance. The finish is long and packed with dried spice, notes of underbrush and granitic minerality, bringing in a touch of austerity. 14.5 percent alcohol. Now through 2018 to Æ20. We gladly drank this with grilled pork chops and mashed sweet potatoes and pan gravy. 250 cases were imported. Excellent. About $60.
Harvey Steiman, Wine Spectator, March 2014
Wakefield Cabernet Sauvignon Clare Valley St. Andrews Single Vineyard Release 2010 Firm tannins surround a lean core of ripe currant and blackberry flavors, hinting at licorice as the finish lingers. Shows depth and density without excess weight. Drink now through 2018.ùH.S.
Anthony Rose, Decanter, April 2014
The Taylor family is somewhat Unsung Clare Valley Hero, having been crafting its good-value Wakefield brand across a spectrum of wines for decades. The addition of the St Andrews range has justifiably raised the Wakefield profile, and this suculently full-flavoured red shows why drink 2014 -2023 Wakefield has been on a mission to lift its game from some years, employing top-level Australian winemaking consultants to provide guidance. This family-owned company is privileged to have more then 500ha, making it by far the largest vineyard owner in the Clare Valley. Its flagship St Andrews range receives the best of its fruit from the 1892 vineyard of the same name, home to some of the oldest vines on the family estate. Fine-grained French and American oak provide support to the wine without distracting from excellent fruit definition. BC More savoury aromas of fruit and leather, plus lovely, fine grained tannins; well put together. Quite light for Clare Valley, but in a good way - it works; great acidity and purity. PM Eucalyptus, lifted nose, Black cherry, enticing, round, sweet fruit. Very harmonious, integrated, ripe tannins, elegant and long. Will provide great drinking pleasure. A brilliant Shiraz. AR Good colour and aromatics. An opulent style of sweet dark berry, a touch of mint and very juicy; succulent sweet fruit nicely balanced by savoury acidity that brings an elegant flourish to the finish. Drink 2014-2023.
Glen Frederiksen, Winelines Online, April 2014
Nearly opaque plum/crimson in color, this nicely perfumed wine has a varietal nose of cassis, bell pepper, mint and dill, along with a streak of blackberry and subtle notes of graphite and cedar. ThereÆs plenty of upfront fruit flavor and a thick black licorice quality, leading to a long finish with dusty, well-integrated tannins.
Harvey Steiman, Wine Spectator, May 2014
Firm tannins surround a lean core of ripe currant and blackberry flavors, hinting at licorice as the finish lingers. Shows depth and density without excess weight. Drink now through 2018. 250 cases imported. ûHS
Drinks Weekly, December 2014
Deep in colour with a faint purple hue. Bouquet of ripe blackcurrants, violet and chocolate. Distinct varietal flavours, with well-balanced oak, tannin and fruit. Rich fruit layers build on the palate and are balanced by fine long tannis, spice, coffee and chocolate. An elegant wine.
Joe Czerwinski, Wine Enthusiast Magazine, March 2015
Dried herb and tobacco accent a mix of red and black fruit in this silky-textured wine. Vanilla and menthol notes add more nuance on the nose, while the red fruit lingers legantly on the long, velvety finish. Drink nowû2025
Wine Align, June 2016
This single vineyard Clare Valley cabernet sauvignon is sourced from the historic St. Andrews property, first planted in 1892. Classic terra rossa soils atop a limestone base yield a refined cabernet Sweet spices and warm ripeness (14.5 percent alcohol) gives this a generosity that is well suited to roast pork if drinking now. Otherwise, continue to cellar for another few years.
Treve Ring, Quench Magazine, September 2016
Refined Cab, red and black fruit showing some softening at the corners, but holding the bright freshness. Ample leather, dried cherry and tobacco leaf lead, with cherry, thorny cassis and cedar bringing up the rear. 18 months French oak are inegrating well into the fruit with lengthy tannins straddling ripe and grippy. Sweet spices and warm ripeness gives this a generosity that is well suited to roast pork if drinking now. Otherwise, continue to cellar for another few years.
Anthony Gismondi, Anthony Gismondi on Wine, January 2017
Top Ten: Australian Reds
This single vineyard Clare Valley cabernet sauvignon is sourced from the historic St. Andrews property, first planted in 1892. Classic terra rossa soils atop a limestone base yield this refined cab, the riper red and black fruit showing some softening at the corners, but holding the bright freshness. Ample leather, dried cherry and tobacco leaf lead, with cherry, thorny cassis and cedar bringing up the rear. Eighteen months in French oak are integrating well into the fruit, with lengthy tannins straddling ripe and grippy. Sweet spices and warm ripeness (14.5 percent alcohol) gives this a generosity that is well suited to roast pork if drinking now. Otherwise, continue to cellar for another few years.