2010 Domaine A "petit a" Bordeaux Blend Tasmania (Previously $30)

SKU #1281959 94 points James Halliday

 The colour is exceptional for a 6yo wine, as is its freshness. My comments (and points remain the same...The high percentage of merlot is intended to make this a quick-developing wine, although matured in used French barriques for 2 years, plus further time in the cellar until it is judged ready. Judged by normal standards, extremely full-bodied, but by those of Domain A, less so. And it must be said the palate borders on outright juicy, with cassis, redcurrant, mulberry and spice.  (10/2016)

94 points James Suckling

 A blend of Cabernet Sauvignon (60%), Merlot (35%), Cabernet Franc (4%) and Malbec (1%), this is the second wine made from the Stoney Vineyard and it has a very attractive leaf-wrapped blueberry nose, cassis and blackberries too, really pristine. The palate has terrific clarity of fine dark crunchy fruits and delivers a very balanced wine that has gently grainy tannin texture, bright and succulent, subtle oak spice and mocha flavors. This is a beautiful take on a cooler-climate Claret-inspired style. Drink in 2018.  (11/2015)

91 points Robert Parker's Wine Advocate

 A blend of mainly Cabernet Sauvignon (60%) with Merlot (35%) plus dollops of Cabernet Franc and Petit Verdot, the 2010 Petit a is very deep garnet in color with a hint of purple. It opens on the nose with notes of cassis, warm blackberries and pencil shavings with hints of Chinese five spice and dried Mediterranean herbs. Medium-bodied, it coats the palate with vibrantly fruity black berry flavors and wonderful accents of baking spices, supported by ripe, grainy tannins, refreshing acidity and finishing with great length. (LPB) 91+  (2/2015)

K&L Notes

Essentially the second wine of the estate, hence the “petit a.” This beautiful wine is composed of 60% Cabernet Sauvignon, 35% Merlot, 4% Cabernet Franc and 1% Malbec. Peter notes that fruit destined for this wine is grown with “identical viticultural rigor” i.e. the same meticulous work in the vineyard as the icon wines but is crafted to be approachable a little earlier than the flagship Cabernet. The fruit is entirely hand picked from the old estate vines (planted in 1973) and fermented in small batches. The finished wine then matures for two years in seasoned French oak barriques plus another two years (or more) in bottle before deemed ready to release. Lifted aromas of ground spices, macerated forest berries, freshly picked mint, pipe tobacco and earth. The palate is medium-bodied but packed with flavor. More dark berry fruits, some cassis and plum and five spice. Whispers of oak frame the focused torrent of fruit. The tannins are fine and well proportioned, giving fine structure and delineation. (Ryan Woodhouse, K&L Aussie wine buyer)

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Staff Image By: David Driscoll | K&L Staff Member | Review Date: 2/2/2017 | Send Email
This is Tazmanian cabernet, but--I promise you--submit this into a Bordeaux line-up and you'll have people guessing Phelan Segur or Pontet Canet. Bring it to a California tasting and they'll say Katheryn Kennedy. This is a serious, serious wine with dark and brooding mountain fruit flavors, a slight earthy and herbaceous underbelly, and plenty of guts for the long haul. I was stunned, to be honest. I went back it again and again, but the result was always the same. For the price, this is a steal. It's a lot cheaper than it should be.

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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


- While it is true that the greatest strides in Australian winemaking have come in the last 30 years or so, commercial viticulture began as early as the 1820s and has developed uninterrupted ever since. The majority of the great wine regions are in the southeastern area of the continent, including Barossa Valley, Clare Valley, McLaren Vale, and Coonawarra in South Australia; Yarra Yarra Valley and Pyrenees in Victoria; and the Upper and Lower Hunter Valleys in New South Wales. Many of the wines from Southeastern Australia are based on Shiraz or Cabernet Sauvignon and various blends including Grenache and Mourvedre. In Western Australia, along the Margaret River, great strides are being made with Pinot Noir as well as Bordeaux-styled reds. There are also many world-class releases of Chardonnay and Sauvignon Blanc from the land Down Under, where Riesling also enjoys international acclaim. While many equate Aussie wines with “value,” there are more than a few extremely rare and pricey options, which never fail to earn the highest ratings from wine publications and critics throughout the world.