Penfolds 802.A Superblend Cabernet Sauvignon Shiraz 2018
PENFOLDS 802.A SUPERBLEND CABERNET SAUVIGNON SHIRAZ 2018 ไวน์แดงจาก BAROSSA VALLEY ประเทศ ออสเตรเลีย โดยผลิตจากพันธุ์องุ่น Cabernet Sauvignon Shiraz มีการหมักบ่ม 22 เดือนในถังไม้โอ๊คอเมริกัน จึงทำให้ไวน์มีสีแดงเข้ม มีกลิ่นหอมของแบล็คเบอร์รี่ แบล็คเคอแรนท์ มัลเบอร์รี่ ดาร์กช็อกโกแลต มอคค่า ให้รสสัมผัสแบบฟูลบอดี้ ทิ้งรสสัมผัสอย่างยาวนาน เหมาะทานคู่กับ เนื้อวัว แกะ ไก่ เป็ด
พันธุ์องุ่นผสม (Grape Blended)
รสสัมผัส (Palate)
สี (Colour)
กลิ่น (Aroma)
รสสัมผัส (Palate)
One Superblend. Two Interpretations. Superblend 802.A and Superblend 802.B represent two unique interpretations of the iconic Australian blend of cabernet sauvignon and shiraz, sourced from unique parcels destined for Penfolds flagships.
The Superblend 802.A components were aged separately in new American oak hogsheads for 22 months prior to being blended. The cabernet sauvignon makes its structural presence felt comprising 68% of the blend, while the 32% shiraz contribution adds generosity. Unashamedly bold, immediately Penfolds.
VINTAGE CONDITIONS
Winter started relatively dry with increased rainfall occurring in the second half. The Barossa Valley vines entered the growing season with healthy soil moisture profiles well down into the root-zone. Spring was warm and dry encouraging an early start to the growing season. A spell of cooler weather around budburst slowed vine phenology yet climatic conditions for flowering and fruit-set were optimal in all regions. Prevailing conditions favoured the growth of protective vine canopies. Summer was warm, with the Barossa Valley, McLaren Vale and Coonawarra regions all experiencing heat spells greater than 35°C in January coupled with below-average rainfall. The warm weather delayed veraison by a few weeks, a pattern also reflected in Wrattonbully and Robe. A very dry finish to summer coupled with an unseasonably warm autumn ensured both shiraz and cabernet sauvignon achieved ample ripeness with exceptional flavour and intensity.
TASTE DESCRIPTION
Full-bodied and generous.A compote of blood plum, fig and goji berries.The oscillation noted above now manifested as a sweet buttered/toffeed glaze sitting alongside a roasted reduction avec tomato oil. Malleable and chunky/grippy tannins.A detection of malt and the faintest suggestion of polished timber (mahogany) possibly reflective of a 22-month slumber in 100% new oak? Unashamedly bold.
AWARDS
- 99 Points - Livets Goda Magazine
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98 Points - James Halliday
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98 Points - Tyson Stelzer
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97 Points - Andrew Caillard
- 96 Points - Josh Raynolds