Parker Terra Rossa Cabernet Sauvignon 2005

Proving the reasonably dependable nature of Coonawarra cabernet sauvignon, this wine (tasted after the Flametree Cabernet Merlot 2008) had a pleasant aroma of blackcurrants and a similar palate though acidity was evident.  I think I am starting to agree with Andrew Jefford that maybe some Coonawarra wines are too acidified.  83 points.

Source: restaurant


you might also like



  1. Thanks for the note. Some Coonawarra wines do taste a little acidic, but I've found it just needs more years on it, depending on how good the actual wine is, or at least time to breathe - I've often had "good" wines at restaurants only to be bombarded with the acidity of a just opened wine, then when I'm nearly finished with the bottle it starts to taste better! And it's not from being drunk ;)

  2. Thanks Sarah - I absolutely agree; this wine maybe just went a tiny bit far on the "raciness" front, but very valid points.



To subscribe to Grape Observer please click here.

About is an independent wine journal. To subscribe to Grape Observer you can click here.