Lindeman’s Bin Series St. George Cabernet Sauvignon 2000
Product Details
Your Rating
Somm Note
Winemaker Notes
Nose: The bouquet shows intense cedar, mint and tobacco leaf fruit characters typical of great Coonawarra Cabernet Sauvignon styles. Integrating with this is a background of fine nutty oak.
Palate: The palate has full-bodied firm fruit flavours with a long dry tannin finish enhanced by fine-grained new French oak.
Other Vintages
1996-
Wine
Spectator
In 1843, Dr. Lindeman planted his first vineyard on his 330-acre property ‘Cawarra’ in the Hunter Valley of New South Wales. By cellaring wines and not releasing them for sale until they had properly matured, Dr. Lindeman earned a reputation for producing wine of the highest quality. In 1973, the Lindeman’s Winery at Karadoc was built to cater for the increasing consumer demand for Lindeman’s wines around the world. Lindeman’s Bin 65 Chardonnay was first crafted for the Canadian market and launched in 1985 in response to the popularity of the Lindeman’s style of wines in the northern hemisphere.
Following its success in Canada and the United States, Lindeman’s Bin 65 was ‘brought home’ to Australia in 1991. The winemaking team of nine is spread across Victoria and South Australia. Wayne Falkenberg and his team at the Lindeman’s Karadoc Winery produce wines for the Cawarra, Bin Series and Premier Selection labels, whilst the team based in the Coonawarra produce the Reserve and Coonawarra Trio wines.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
Distinguished by a thin, subterranean band of crumbled, red clay loam, Coonawarra is a fairly flat, otherwise unobtrusive region with a cool Mediterranean climate, actually not dissimilar to Bordeaux.
In Coonawarra, this unique layer of red clay is called, "terra rossa" and gets its color from iron oxide. The terra rossa soil overlies soft, penetrable limestone, in a continuous area that is part of the Limestone Coast zone of South Australia. This uncommon layering of soils creates a substrate that is both well draining and at the same time, offers good water retention to support vine roots through dry summers.
Not surprisingly, Coonawara experiences great success with the Bordeaux varieties, namely Cabernet Sauvignon and Merlot, but also Shiraz. However Cabernet reigns superior and accounts for half of the Coonawarra harvest each year. Coonawarra Cabernet Sauvignon develops powerful, yet polished tannins, ripe, red berry fruit and often sweet herb or dried mint qualities. The region has an increased focus on the individual expressions of single vineyards.