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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 94 notes) - hiding notes with no text | | | Tasted by ben7210 on 3/15/2024 & rated 92 points: Deep garnet. Truffles and wet leaves on the nose. On the palate medium acid, medium alcohol, medium body, fully integrated tannins still a decent amount of red fruit with some tertiary earthiness in the mix, sweet tarts on the finish. Not super complex but still a delicious and well balanced wine. For my palate slightly past peak but still drinking well 22 years on. (216 views) | | | Tasted by tanduybui on 2/1/2021 & rated 88 points: Very cigar, spicy and peppery nose! Body was full of dark fruits, a bit of mushroom and a bit charcuterie thrown in. Fine tannin framed by a reasonable amount of acidity. So what not to like? Well, it felt slightly hot and probably did hold its alcohol that well. Lovely wine all the same though. A good take on the varietal without ever finding its own voice. Drink now. (2159 views) | | | Tasted by Jason Wu on 9/12/2019 & rated 94 points: Dark core with onion skin rim.
On the nose, tertiary aromas of mushroom and decayed leaves are at the forefront, then evolve into Cantonese style sausage (腊肠)/hung meat and chasu flavour, so meaty and delicious. There is also a touch of mint and leaf. Finally, the dark fruit of black currant, black cherry and plum starts to shine.
On the palate, very concentrated dark fruit and spices to start with. Tannins are still structural but smooth and fine. Still fleshy and yummy with finish of dark chocolate. The only thing is that I feel it’s a little hollow in the mid palate (due to 100% cabs?), not so sure about it.
Overall, it’s a beautiful and vibrant wine given its age. It can still cellar for a few years. (2912 views) | | | Tasted by Ben Christiansen on 10/18/2018: Funky from the cork pull but easy into itself. Evergreen and old can but still all there. (3562 views) | | | Tasted by rmarkey on 7/7/2017 & rated 97 points: Excellent, superb wines.
colour: deep black berry
Bouquet: rich ripe black currant, black cherries, black olives, black pepper, brown sugar
Palate: confectured concentrated fruit, cascading layers of fruit as described in bouquet with fine full soft tannins, raisins, spice, tobacco, leather, forest floor and earth, full bodied, long clean finish. Powerful but quite elegant.
July 2017 (4516 views) | | | Tasted by buckeye76 on 4/16/2017 & rated 92 points: Black currants, blackberries, tobacco, and herbal notes in the nose. Flavor like the nose. Nice complexity and a medium to long finish. (4492 views) | | | Tasted by MicklethePickle on 12/9/2016 & rated 94 points: Browning. Good red legs. Initially this was a bit weird, with high toned vanilla masking almost all else. Now, with half an hour in the glass (no decant), this has become lovely. Rich nose, almost brown sugar aspect, Asian spices, fabulously complex. Wow, has this become something! Palate has really come around, too. Thick, deep, dark fruits on the palate. Tannins all resolved, round, silky but plush, with real presence on the palate. Nose outshines the palate just a bit, but this is quite good all around. Drinking beautifully right now. 4-14-17-9: 94/100. (3912 views) | | | Tasted by red.red.vino on 7/29/2016 & rated 93 points: Needs a couple hours in the decanter, drinking very well now and holding up. Should keep a couple years but doubt it will get any better, drink now. (3399 views) | | | Tasted by rmcnees on 6/11/2016 & rated 91 points: Dark blackish garnet colored, full bodied with classic 'legs' coating the sides of the glass. Upon opening, aromas of black fruits filled the room. On tasting they were accented by ripe raisin and floral violets. Slightly musty, concentrated, firm structured firm black fruits were accented by tobacco, leathery creosote, raisin eucalyptus notes with mouth puckering tongue coating tannins on the ripe black cherry fruit laced finish.
After dinner I tasted this with moderately dark, then dark chocolates and the darker the better to complement the raisin laced earthy black fruits.
http://unwindwine.blogspot.com/2016/06/darenberg-cabernet-sauvignon-coppermine.html (2406 views) | | | Tasted by pc2006mg on 1/24/2016 & rated 94 points: Wow! (2518 views) | | | Tasted by Stirling on 1/22/2016 & rated 92 points: Beautiful nose of black cherry and blackberry. Medium + body with barely noticeable tannin and some nice acidity on the finish. It had an overall mouthfeel the showed great balance and can only be achieved after long cellaring. Secondary notes of forest and earth provided a good counterpoint to the confectured fruit on the attack. Fully mature and in a great place right now. www.advinetures.ca (2301 views) | | | Tasted by HandmadeHomemade on 1/12/2016 & rated 94 points: Upon opening, there is a little vegetal funk, this blew off in 20-30 minutes. Consumed the bottle over 1.5 hrs.
Nice tertiary flavors, spice box, tobacco, oak, earth, and light vanilla. Typical Australian menthol/eucalyptus aroma and flavor, this all pairs nicely with the black currant, smokey, notes in the wine.
I was very surprised and happily so. (2271 views) | | | Tasted by christianjhenry@gmail.com on 1/6/2016 & rated 91 points: I love the flavor profile of this wine, somewhat restrained yet complex. (1991 views) | | | Tasted by folsomarndt on 12/19/2015 & rated 92 points: Wonderful nose, well rounded and smooth! (1902 views) | | | Tasted by Kogs on 10/22/2015 & rated 96 points: One of the greatest moments of my life. Well, my wine tasting life. The cork disintegrated. Cork is great for floors. The color is still bright purple. How is that possible. It has another 5 years easy. Except the cork. Cork sucks. The nose is complex and rich and layered. No need to even drink it. I wish I had a whole pallet of this amazing wine. Great acid but balanced. I won't even tell you what I ate it with: chicken livers, onions, portabellas and bacon - a little celery. Wow! A great night.
KOGS (1608 views) | | | Tasted by Polywine on 6/5/2015 & rated 91 points: - Garnet color - I opened one bottle a month ago. It was drinking with Monbousquet. It was medium to full body with ceder and leathery palate. on the nose, it's comparably weak with Monbousquet. It's straight forward Cabernet without any surprise. I opened another one yesterday and I found its more than I expected. It's not really exciting on the nose. Cedery, sightly smoky, tobacco. On the palate, bitter chocolate and ceder. After two hours later, more dark fruit(cassis?), Chinese herbs, dark tea, ceder, tabacco with medium to full body. The tannic is just right and give you a good mouthfilling. It has 60+ second aftertaste. It has good palate but lack of good nose. (2140 views) | | | Tasted by Polywine on 6/5/2015: - Garnet color and aromas of chocolate. It's balanced and has flavours of cedar, coffee, smokey, chocolate and black currant with a medium/full body. Leathery texture with a medium finish. (1998 views) | | | Tasted by mouton45 on 5/24/2015 & rated 92 points: Memorial Day cookout of grilled ribeyes and ahi tuna and 4 types of peppers to celebrate James' 31st birthday. Deep color. For me, this had the classic Aussie cab nose of cassis and vanilla. Rich and lush in the mouth with a kind of sweetness I've tasted in other vintages of CR. Good finish. (1957 views) | | | Tasted by Ungifted on 5/22/2015 & rated 91 points: Decanted for 5 hours and an initially jammy nose more muted when served. There is a mix of black and red fruit, its dry but well bodied and has a kick in the finish. Its a very unMedoc Cab Sav though its does not lack subtlety. D'Arenberg was one of my favourite Australian wineries when visited in 2005 and they advised me to give this one ten years minimum, cork was ultra clean and I am impressed with its quality but I prefer ultra black fruit taste. (1940 views) | | | Tasted by jdbooth on 4/9/2015 & rated 92 points: Drinking wonderfully right now. Dark ruby red color. Lush fruit. Full-bodied. Tons of sediment. Tannins have softened. Long finish. I'm very happy to have several more of these in my cellar, and I don't feel there is a rush to drink them. This wine should continue to mellow. (1939 views) | | | Tasted by Giggs on 2/21/2015 & rated 93 points: Bern's Steak House: Decanted briefly. Intensely juicy cassis on the nose picks up more mint and dry extract flavors on the palate. Still on the young side of maturity. Drink now-2024. (2058 views) | | | Tasted by hehimm on 2/6/2015 & rated 91 points: Ditto to Too Much Practice's notes from 1/21/ 15. Excellent Aussie Cab. If stored with proper temp and humidity probably have a few years left. Otherwise drink up. My last 02. (1957 views) | | | Tasted by Too much practice. on 1/21/2015 & rated 91 points: - Brick color - Good enough to remind me of the virtues of aged Cabernet Sauvignon. This is really excellent wine. Beautifully integrated, almost perfectly balanced, with the fruit still present and the tannins softened but still structured. It demands red meat or good food, which brings out the gentle oak. I'm sad this is my last bottle. Well worth buying again, if I can find the patience to wait 10 years to drink it. Personally, this stands above Bordeaux at the 20 price mark.
(1877 views) | | | Tasted by AllRed on 9/19/2014 & rated 91 points: Red and dark fruit with herb and eucalyptus overtones. Paired quite well with lamb chops. (2492 views) | | | Tasted by Yme on 5/5/2014: Still hot with plenty of alcohol, black & red fruits, spice, acidity and tannins. Need meat and plenty of it to help it down down easier. Will leave the other bottles for another year or three. (2606 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By James Halliday
Halliday Wine Companion (10/7/2004)
(d'Arenberg The Coppermine Road Cabernet Sauvignon) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2004, IWC Issue #115
(d'Arenberg The Coppermine Road Cabernet Sauvignon McLaren Vale) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Halliday Wine Companion and Vinous. (manage subscription channels) |
| d'Arenberg Producer website | Wine Doctor.com profile
U.S. Importer (Addt'l Info)
Producer Location (Google Maps)
One of the most significant wineries in McLaren Vale founded in 1912. The winemaking processes of the past have been maintained, capturing the unique small-batch character of the wines and the true flavour of the McLaren Vale region. All grapes, red and white, are basket-pressed. The reds are still traditionally fermented with the grape skins (caps) submerged in open wax-lined concrete fermenters utilising the age-old technique of foot-treading.
Winemaking duties are carried out by fourth-generation Chester d’Arenberg Osborn. In June 2004 Chester’s father, d’Arry was awarded a Medal of the Order of Australia in the Queen’s Birthday Honours for his contributions to the wine industry and to the McLaren Vale region. After more than 65 consecutive vintages d’Arry is very proud of his achievements in creating an internationally recognised wine brand commonly known as the ‘Red Stripe’ due to the distinctive diagonal red stripe that adorns the label. d’Arenberg’s art of being different extends to a range of fortified and dessert wines, which have legendary status worldwide.2002 d'Arenberg Cabernet Sauvignon The Coppermine RoadWINEMAKER/TASTING NOTES:
Upon release, d’Arenberg’s The Coppermine Road Cabernet Sauvignon has a deep vibrant young deep red - purple colour.
The nose shows intense blackcurrant fruit, slight cedary cinnamon spice barrel ferment & oak derived aromas, violet and mint scents as well as liquorice & chocolate smells.
Primary Mulberry aromas are also evident on the palate.
Combined with some blueberry, cassis and sweet rhubarb flavours dominating the typically rich & intense sweet, cedary middle palate flavours.
These are followed by a typically firm but fine- grained vibrant tannins, extended texture overlaying soft plum which deceptively disguise the rich powerful cassis and blackcurrant flavours.
The emphasis is on powerful full-bodied varietal fruit flavour with totally integrated barrel fermented and oak matured characters falling into the subtle cedary, smoky and cashew spectrum.
After time in bottle The Coppermine Road Cabernet Sauvignon should gain more chocolate, truffle, cigar box and earth aromas and flavours.
Nevertheless it should maintain its freshness, persistent flavour, linear acidity and varietal tannin hold.
Mushroom, black olive, stewed rhubarb and cooked beetroot may also play a part.
Varietal eucalyptus and bell pepper hints may also come to the fore but be well integrated with the other developing characters, maintaining an even palate weight with a seamless & persistently rolling length.
This is another one of d’Arenberg’s wines named after the road which runs down by the side of that particular vineyard.
We source from this vineyard a good proportion of our best Cabernet, which goes into this classic McLaren Vale red.
SOURCE:http://www.turnpikewines.com/sku13275.html
WINEMAKER NOTES:
The grapes for this wine come largely from a near extinct clone of Cabernet Sauvignon.
This unnamed clone yields no more than one ton per acre because of its very poor setting ability and the tiny size of its berries.
However, its those tiny berries that deliver the superior quality with wonderful violet and blackcurrant aromas, great acidity and long, intense fine-grain tannins.
With bottle age, the wine will become more harmonious and gain more complex characters of chocolate, truffle, cigar box and earth.
SOURCE:http://www.wine.com/wineshop/product_detail.asp?PProduct_ID=CLW817148_2003
MORE WINEMAKER NOTES:
This is another one of d’Arenberg’s wines named after the road which runs down by the side of that particular vineyard. We source from this vineyard a good proportion of our best Cabernet, which goes into this classic McLaren Vale red. Over the past 50 years, d’Arenberg has released its High Trellis Cabernet to consistent acclaim. In the 1990’s we vinified a separately a parcel of Cabernet from the best fruit from the Coppermine Road vineyard and the rest of the Osborn vineyards. The best parcels of wine that make up the Coppermine Road Cabernet mostly come from a rare and nearly extinct extremely low-yielding clone which is characterized by its violet and anise perfume, concentration and great acidity. The Coppermine Road is vinified, as are all d’Arenberg reds, through the gentle Demoisy crusher, then headed down open fermentation, followed by basket pressing by the ‘Coq’ and ‘Bromley and Tregoning’ 19th century presses into predominantly new and first use French oak barriques for 22 months maturation before blending and bottling at d’Arenberg. We use the age-old process of foot –treading, which means the cap of skins on the fermenting juice are broken down by (wader-clad) feet to ensure the maximum flavour and colour from the skins is extracted. The Coppermine Road Cabernet will most definitely benefit from a good stay in the bottle, and may very well throw a harmless deposit as fining and filtration have been kept to a minimum.
SOURCE:http://www.darenbergwines.co.uk/acatalog/Coppermine_Road_Collection.htmlCabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonAustralia Wine Australia (Australian Wine and Brandy Corporation) | Australian Wines (Wikipedia)South Australia South Australian Wine Industry Association | South Australian Wines (Wikipedia)Fleurieu Fleurieu Wineries & Cellar Doors (southaustralia.com)McLaren Vale McLaren Vale (McLaren Vale Grape, Wine and Tourism)
(Hastwell & Lightfoot webpage) |
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