d'Arenberg The Cadenzia GSM 2009

Product code: 14ARE7B2009

The nose is full of vibrant fresh fruit including plum, raspberry, currant and cranberry with varietal spice and a lovely violet overtone providing a delicate touch. The elegant palate adds rhubarb to the fruit spectrum with a very attractive pink musk nuance emerging on the mid palate with a second layer of earth and dried herbs providing a savoury kick. The lively acidity is linear and focused and a real feature. The tannins have good weight.

  • Country:Australia
  • Region:South Australia
  • Sub Region:Mclaren Vale
  • Vintage:2009
  • ABV:14.5%
  • Residual sugar:3.0 g/L
  • Colour:Red
  • Product Type:Still
  • Bottle Size:75 cl
  • Grape Variety:Grenache, Shiraz, Mourvedre
  • Closure:Screwcap

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Taste scale & description

Taste Test is our exclusive wine & customer profiling system. Wines are scored according to their power and intensity. The score runs from 0 (luscious, sweet wines) up to 12 (full-bodied, intense dry reds).

Taste Scale: 10

You enjoy big, bold wines that really pack a punch. For many of you this means the bigger the better.

How to say it

Darenburg The Cadenzeeah GSM

Product guide note

The letters 'GSM' stand for the grape varieties used to make this wine: Grenache, Shiraz and Mouvedre. This is blend of grape varieties famously used to make the popular wine Chateauneuf-du-Pape. It has intense aromas of red fruits such as cherries and cranberries. On the palate it is a full bodied wine packed with red fruit, some meaty flavours and a touch of spice.

Production information

Producer: d'Arenberg

d’Arenberg is one of the most significant wineries in McLaren Vale. Founded in 1912 by Joseph Osborn, fourth generation, Chester Osborn took over the reins as Chief Winemaker in 1984. The last decade has seen Chester develop a range of white wines every bit as individual and thrilling as the red Rhone varieties with which the company made its name. There is method to his madness and no one knows their soils and vines better than Chester.


Production note

The fruit is crushed and transferred to open fermenters. The must receives no plunging or pumping over. Once the primary fermentation is two-thirds complete, traditional foot-treading takes place. The wine is then transferred to barrel to complete primary and secondary fermentation in a mix new and older French and American barriques for 12 months.

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