Rosemount Traditional Cabernet Blend 2001 Gifts or Hampers » from $35.00 | Aus-wide
Rosemount Traditional Cabernet Blend
Cabernet Blend
2001
86
6
$35.00

86 Points Robert Parker

The winner of the Jimmy Watson Memorial Trophy is a good rather than special wine. This medium-bodied blend of Cabernet Sauvignon, Merlot, and Petit Verdot exhibits a deep ruby color along with a big, sweet nose of plums, cherries, currants, and a touch of oak in the background. It is the only Rosemount offering I can recommend because the acidification (which took place in all the wines) is less aggressive than in the other bottlings. Nevertheless, I would opt for drinking this 2001 over the next several years before the fruit fades and the acid level becomes more shrill. The other Rosemount wines I tasted, including some of their top Chardonnays, Shiraz, and Cabernet Sauvignons, were all “wines by the numbers” where the acid and pH levels were obviously pre-calculated regardless of what it did to the wine’s texture and fruit flavors. I’ll leave it to some of the Australian wine journalists to rave about these “chemistry class” wines, but it’s not winemaking, and it’s not natural.
Source: Robert Parker (Robert Parker Wine Advocate) by Robert M. Parker, Jr. October, 2004

The winner of the Jimmy Watson Memorial Trophy is a good rather than special wine. This medium-bodied blend of Cabernet Sauvignon, Merlot, and Petit Verdot exhibits a deep ruby color along with a big, sweet nose of plums, cherries, currants, and a touch of oak in the background. It is the only Rosemount offering I can recommend because the acidification (which took place in all the wines) is less aggressive than in the other bottlings. Nevertheless, I would opt for drinking this 2001 over the next several years before the fruit fades and the acid level becomes more shrill. The other Rosemount wines I tasted, including some of their top Chardonnays, Shiraz, and Cabernet Sauvignons, were all “wines by the numbers” where the acid and pH levels were obviously pre-calculated regardless of what it did to the wine’s texture and fruit flavors. I’ll leave it to some of the Australian wine journalists to rave about these “chemistry class” wines, but it’s not winemaking, and it’s not natural.Source: Robert Parker (Wine Advocate) October, 2004 by Robert Parker

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