Barossa Valley Estate Ebenezer Cabernet Sauvignon 2010 Wine Review
Barossa Valley Estate Ebenezer Cabernet Sauvignon 2010
Barossa Valley, Australia
Community Reviews: 6
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Bottle size: 750 ml
Natalie's Score: 92/100
Drinking beautifully right now! It's great to taste Australian Cabernet with some age, and displaying lovey tertiary aromas such as tanned leather, dried herbs and cigar box. Pair with pork tenderloin.
This Barossa Valley Estate Ebenezer Cabernet Sauvignon 2010 was reviewed on April 16, 2016 by Natalie MacLean
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Reviews and Ratings
|Jane Staples - Certified Sommelier rated this wine as 92/100 with the following review:|
Beautifully fragrant with ripe cassis and blueberries. Rich palate shows more dark fruit, vanilla and touch of baking spice and mint. Velvety mouthfeel, wel-balanced, followed by a long luscious dark fruit finish.
|Jennifer Havers - WSET Level 3 rated this wine as 92/100 with the following review:|
Delicious and full of flavour. Rich aromas of cassis and vanilla. Full bodied, similar flavours coming through on the palate, long finish, and nice balance between fruit and oak.
|Douglas McMillan rated this wine as 92/100 with the following review:|
blueberry, black currants, eacalyptus, chocolate, and ripe plum give this a deep rich aroma. Bright tart cassis and cherry show in the taste, along wih some grippy tannins. There a warm, spicy finish with just the right amount of fruit showing. A spetacular wine for rare filet migin.
|Courtney Flood rated this wine as 91/100 with the following review:|
This is a wonderfully warm and inviting wine, one of my favorites today! Fleshy ripe cherry, raspberry, and blueberry are silky but still bright. Just enough vanilla, and some fresh herb for complexity.
|Sean O'Regan - Certified Sommelier rated this wine as 91/100 with the following review:|
Deep ruby, the nose shows currant, herb, spice, cedar, leather and chocolate. Full bodied, intense with ripe fruit profile of currant, cherry, cedar and herb tinged. Nicely balanced, the acidity and grippy tannins suggest aging for another 5 years or so. Try with dry rubbed venison roast with blueberry port sauce. Feb 1, 2015
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