Ranked #30 of 113 2005 Cabernet Sauvignon from Barossa Valley
96/100
5 Stars
Huon Hooke
Deep red purple: very good color. Wonderful fragrance which built more and more while it was in the glass. Strong chocolate, vanilla, oak-marked nose; palate is deep and firm, young and vigorous, under-developed and needs time. Great depth and fleshiness, concentration and drive. Very long finish. Great potential. A cracking wine. Best in 3-20+ years
Tasted: 25/09/2007
Drink: 2013 to 2030
96 Points Robert Parker
The 2005 Cabernet Sauvignon “Cellar Reserve” was sourced entirely from Barossa Valley fruit. It offers a contrast to the Bin 707. The Cellar Reserve was aged in 100% French oak and shows its warm climate personality on its sleeve. Opaque purple, it displays a superb bouquet of toasty oak, smoke, espresso, black currant, blackberry liqueur, and licorice. This leads to a full-bodied, opulent wine with layers of spicy black fruit flavors, a smooth texture, well-concealed ripe tannins, and superb balance. More forward than the Bin 707, it will still benefit from 4-6 years of cellaring and drink well through 2030.
Source: Robert Parker (Robert Parker Wine Advocate) by Jay S Miller. October, 2007
94 Points James Halliday
Outstanding red-purple; powerful, blackcurrant and cassis fruit in abundance; the tannins are a fraction chunky, but there is no doubt which way the cat will jump as those tannins settle down. Drink to 2025.
James Halliday. June, 2021
The 2005 Cabernet Sauvignon “Cellar Reserve” was sourced entirely from Barossa Valley fruit. It offers a contrast to the Bin 707. The Cellar Reserve was aged in 100% French oak and shows its warm climate personality on its sleeve. Opaque purple, it displays a superb bouquet of toasty oak, smoke, espresso, black currant, blackberry liqueur, and licorice. This leads to a full-bodied, opulent wine with layers of spicy black fruit flavors, a smooth texture, well-concealed ripe tannins, and superb balance. More forward than the Bin 707, it will still benefit from 4-6 years of cellaring and drink well through 2030. Source: Robert Parker (Wine Advocate) October, 2007 by Jay Miller