Ringbolt Cabernet Sauvignon - $14.49

Wine Details

Price:	$14.49
Producer:	Ringbolt
Region:	Margaret River
Varietal:	Cabernet Sauvignon
Container Size:	750 ML
Flavors:

Add to Tasting Journal

Product Description

The nose is classic Cabernet Sauvignon from a cool region. Layers of intensely flavoured ripe forest berries infused with tobacco leaf and cassis, with a hint of brooding cedar oak. The wine displays a fine expression of varietal definition from a challenging cool vintage that yields soft luscious tannins and a long fresh finish. Ringbolt is made for immediate drinking though it will continue to gain complexity with cellaring for up to five years. The wine would be well paired with flame grilled meats or Mediterranean cuisine.

Expert Ratings

Vintage	Source	Flavors
2004	Tanzer	cassis, earth, herbal, mineral, red berry, spicy, strawberry, tobacco
2003	Tanzer	bitter, black cherry, cassis, oak, redcurrant, spicy
2003	WineSpectator	cedar, currant, plum, sage
2001	WineSpectator	cherry, herbal
2001	WineEnthusiast
2001	WineEnthusiast	black pepper, blackberry, eucalyptus, plum

Food Pairings

Category	Pairing
Cheese	Goat Cheese, Provolone, Brie
Red Meat	Lamb, Lamb Stew, Game, Sausage, Variety Meats or Organ Meats, Kidney
Sauces	Red Wine Sauce
Herbs & Spices	Basil, Mint, Oregano, Thyme

Wine Terms

Name	Value
Australia	In the past few decades Australia’s wine industry has transformed itself into one of the most technologically advanced in the world. A combination of a generally warm, dry climate and a cultural affinity for creating, rather than following, tradition has resulted in wines that are soft and pleasant to drink from an early age. They are the epitome of user-friendliness. Australia’s wine regions are mainly in the southern, cooler part of the country, clustered mainly in the state of Victoria, the southern part of South Australia and the cooler parts of New South Wales. Syrah, or Shiraz as it is known there, is the top grape, followed by Cabernet Sauvignon, Chardonnay, Riesling, and Semillon. The wines are generally listed with the name of their grape variety, which must constitute at least 85 percent of the wine. Although Australia’s winemaking region is vast, most labels indicate only that their contents come from South Eastern Australia. Flavor is indicated by the variety of grape used to make the wine. Australia’s classification system is generally lax when it comes to quality and labeling. Some bottles indicate a specific state of origin (New South Wales, Victoria, or South Australia), or a region within a state, but these smaller zones are still being decided.
Cabernet Sauvignon	(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.
Margaret River	In Western Australia, this temperate coastal area is producing superbly elegant wines, especially Cabernet Sauvignon, Chardonnays, and Sémillons.
Western Australia	Western Australia is the largest state in Australia. Covering one third of the mainland, most of the wine regions within the state are concentrated in the southwest corner. The first inhabitants of Australia arrived from the north approximately 40,000 to 60,000 years ago. The country originally had no native grapes. Australian made wine was available for sale domestically by the 1820s. Gregory Blaxland became the first person to export Australian wine, and was the first winemaker to win an overseas award. The climate of this region is basically continental, with high summer daytime temperatures and cold nights, which compliment the production of spicy, Rhone like red and white wines. About 130 different grape varieties are used by commercial winemakers in Australia; the staples of region are Shiraz (a.k.a Syrah), Cabernet Sauvignon, Chardonnay, Sauvignon Blanc and Riesling.
Australia/New Zealand	Besides producing Mel Gibson, this region can also produce some pretty intense wine. Australia has become the fourth largest wine export in the world. Australian labels are strictly labeled depending where the grapes where grown to make the wine. In New Zealand the sea moderates the weather producing cooler summers and milder winters. The effect of consistently cool nights is to produce fruit which is nearly always high in acidity.