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| Type of Wine | |
|---|---|
| Country | Australia |
| Region | |
| Winery | |
| Vintage | 2019 |
| Grape | |
| Content (Alc) | Standard (0.75 ltr) (14%) |
| Drink window | 2023 - 2048 |
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Cloudburst is a small project by New Yorker Will Berliner who started making wine in his 'back yard' in Australia's Margaret River. Because the vineyards only cover 1.25 hectares, Berliner can manage his vineyards with great dedication. The wines are super-terroir wines and have achieved cult status in knowledgeable circles. Considering the very small vineyard, only a small number of bottles (a few hundred) are made from the Cloudburst wines, so they are an absolute collector's item. The wine is distributed via Place de Bordeaux!
The Cloudburst is a wine with a unique terroir character. A formidable wine. Powerfully aromatic, as if an internal combustion engine pumps the aromas out of the glass, exuding the freshness, clarity and purity of the wine with a compelling perfume of rose petal-tinted blueberries and the blackest imaginable, immaculately ripened fruit, infused with exotic wood spice. Presenting at the perfect point of ripeness, the fruit bursts on the palate with pure black cherries, black currants and blackberries. The wine is soft, with a creamy texture all carried by a perfect amount of powdery tannins. There is an extra powerful dimension of umami that gives the wine a lithe, sexy elegance and old-world precision. And its beautiful length and purity resonates remarkably long. - 97 Anson / 94 The Wine Independent
FACT: In the tab: Attachment you will find the official fact sheet of this wonderful icon.
| Type of Wine | Red |
|---|---|
| Country | Australia |
| Region | Margaret River |
| Icons | Icon Asia, Australia & New Zealand |
| Winery | Cloudburst |
| Grape | Cabernet Sauvignon |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2019 |
| Drinking as of | 2023 |
| Drinking till | 2048 |
| Alcohol % | 14 |
| Alcohol free/low | No |
| Content | Standard (0.75 ltr) |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Screw cap |
| James Suckling rating | 96 |
| Tasting Profiles | Complex, Donker fruit, Droog, Houtgerijpt, Krachtig, Tannines, Vol |
| Drink moments | Indruk maken, Lekker luxe, Open haard |
| Sommy Pairing Beschrijving | Rijke aroma's van zwarte bessen, cassis en bramen met verfijnde tannines, een ziltige, licht aardse umami-ton en subtiele kruidige houtnuances geven deze Cloudburst 2019 een geconcentreerd maar elegant smaakprofiel. Daardoor vormt hij een perfecte match met rund, lam, wild en rijke stoofschotels omdat het rijpe, donkere fruit en de poederachtige tannines vet en umami doorsnijden en tegelijk de hartige smaken versterken; extra goed werkt langzaam gegaard vlees zoals braadstukken, lamsbout of een goed gereduceerde wildstoof met kruiden als tijm en rozemarijn, of kort gegrild rood vlees om de sappigheid en het fruit te laten samensmelten. |
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97 Anson / 94 The Wine Independent
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Cloudburst is a small project by New Yorker Will Berliner who started making wine in his 'backyard' in Margaret River, Australia. Because the vineyards only cover 1.25 hectares, Berliner can manage his vineyards with great dedication. The very small vineyards are all organic and mainly worked by hand. If he can find reliable help, one of his main tasks is to weed out among his densely planted, almost bonsai-like vines.
He planted the first vines in 2005, but the process still continues as he continually fills holes in the vineyard. No supplemental water is used, so some vines invariably don't take root well and need to be replaced the following year - and sometimes the year after. The wines are super-terroir wines and have achieved cult status in knowledgeable circles. The price reflects the scarcity and intensive labor that Berliner devotes to the vineyard.
Rijke aroma's van zwarte bessen, cassis en bramen met verfijnde tannines, een ziltige, licht aardse umami-ton en subtiele kruidige houtnuances geven deze Cloudburst 2019 een geconcentreerd maar elegant smaakprofiel. Daardoor vormt hij een perfecte match met rund, lam, wild en rijke stoofschotels omdat het rijpe, donkere fruit en de poederachtige tannines vet en umami doorsnijden en tegelijk de hartige smaken versterken; extra goed werkt langzaam gegaard vlees zoals braadstukken, lamsbout of een goed gereduceerde wildstoof met kruiden als tijm en rozemarijn, of kort gegrild rood vlees om de sappigheid en het fruit te laten samensmelten.
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