Paracombe The Reuben 2015

Grapes are harvested from the Drogemuller family vineyard and Howard, MacGillivray and Waugh local specialist sites.

Deep red colour. This wine showcases the mastery and craftmanship of blending together five grape varieties from specialist local growers.

Highly aromatic, spicy and delicious. Enjoy a lifted bouquet of poached plum and rhubarb with hints of delicate oak, leatherwood and licorice. The palate is finely structured with incredible layered fruit flavor. Spice and savoury notes in a long finish. A wonderful food wine dedicated to Reuben Chapman, an early Paracombe settler.

A blend with all the traditional Bordeaux grape varieties thrown in for good measure, and it sure works. Ripe, warm and smelling of terracotta, black currant, plum and tobacco, albeit in a riper Australian idiom. Paracombe’s signature tannins are again detailed, precise and tightly wound, corseting the fruit and reining in any excess. A delicious, restrained and pointed example of the style. A steal at the price. Ned Goodwin, Halliday

Alcohol Level : 14.4%

Awards

2015 Vintage; 93 Points Halliday Wine Companion, 92 Points Nick Stock JamesSuckling.com

2014 Vintage; 93 Points Halliday Wine Companion, 91 Points Campbell Mattinson The Wine Front

2013 Vintage; Gold 2018 Sydney International Wine Competition, 95 Points Halliday Wine Companion

2012 Vintage; Blue Gold 2017 Sydney International Wine Competition, 93 Points Halliday Wine Companion, 90 Points Rob Geddes MW

2010 Vintage; 90 Points Halliday Wine Companion

2009 Vintage; Highest Pointed Wine & Gold 2012 Royal Melbourne Wine Show, Gold 2012 Adelaide Hills Wine Show, 91 Points Halliday Wine Companion

2008 Vintage; 94 Points Halliday Wine Companion

2006 Vintage; 91 Points Halliday Wine Companion

2004 Vintage; 90 Points Halliday Wine Companion

2003 Vintage; 92 Points Halliday Wine Companion

2002 Vintage; 90 Points Halliday Wine Companion

2001 Vintage; 94 Points Halliday Wine Companion, 91 Points Wine & Spirits Magazine

Culinary Recommendation: To serve 16 C - 18 C. Good match with many styles of fine food and game dishes also well suited to cheese.