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

June 2, 2010


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


Featured post

IMW Annual Bordeaux tasting - 2013 vintage

Held in Sydney by the Institute of Masters of Wine on the weekend, this was …

Popular Posts

Exclusive/small production winery mailing lists

Well executed mailing lists provide benefits to consumer and winery alike.  …

Yarra Valley 2019

With the 2019 harvest underway, I spent the morning in the winery at Helen &…

Bernhard Huber Malterdinger Spätburgunder 2015

This is a very good pinot noir from Bernard Huber in Baden, Germany.  Stylis…