FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Greek Wine shop
Loved by 70k+ Members
Free shipping*
Free returns
More than 1,800,000 bottles delivered
Customer Reviews: 9,8/10
Coppermine Road 2019 - d' Arenberg
d'Arenberg

COPPERMINE ROAD 2019 - D' ARENBERG

  Australia / McLaren Vale
€46.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

A Cabernet Sauvignon from the finest vineyards of McLaren Vale!

SEND PAGE TO FRIEND

Why do we love it?

Coppermine Road 2019 is a bold red wine crafted from the best Cabernet Sauvignon vineyard of D’Arenberg Winery, located in the heart of McLaren Vale, Australia. With extremely limited production each year, it consistently captivates critics and wine lovers alike.

Founded in 1912 by Joseph Osborn, D’Arenberg is one of Australia’s most iconic wineries. Nestled in the picturesque McLaren Vale, it’s now run by the fourth generation of the family, Chester Osborn, who remains committed to organic and biodynamic winemaking. With deep respect for the environment and traditional techniques, the winery brings out the best in each grape variety and vineyard, producing wines that reflect the authenticity and power of their terroir.

Right next to the winery runs Coppermine Road—a scenic route that borders the estate’s top Cabernet Sauvignon vineyard and leads to an old copper mine. The wine takes its name from this historic road. The vineyard is planted with a nearly extinct clone of Cabernet Sauvignon, over 100 years old, offering rare aromatic and flavor complexity. The result is a wine of remarkable structure and concentration, capable of aging gracefully for over two decades. It’s now considered one of the flagship Cabernets of McLaren Vale.

Grapes are crushed in small batches, with fermentation taking place in open-top fermenters. Traditional foot-treading is used to extract high-quality tannins. Fermentation finishes in a mix of new and seasoned French oak barrels, adding depth and complexity. The wine is bottled unfiltered to preserve the pure character of the variety and the unique profile of the Coppermine Road vineyard. It’s built for long-term cellaring.

Coppermine Road Cabernet Sauvignon 2019 by D’Arenberg is a stellar choice if you’re looking for something bold and expressive, with the true soul of McLaren Vale.

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Expect seductive aromas of black cherry, blackberry, cassis, blackcurrant, forest berries, coffee, toffee, dark chocolate, and hints of cedar.

On the palate, it’s full-bodied with firm yet ripe tannins and balanced acidity. Flavors of black fruits, blueberry, and plum dominate, layered with violet, red currant, cranberry, and subtle notes of dried herbs, green pepper, tomato leaf, and white pepper.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14,5%
Origin McLaren Vale, Australia
Variety Cabernet Sauvignon
Aromas black cherry, blackberry, cassis, blackcurrant, forest berries, coffee, toffee, dark chocolate, and hints of cedar.
Bottle Size 750ml
Barrique -
Serving temperature 16–18°C
Aging 5-10 years
Closure Φελλός
Organic No

COPPERMINE ROAD 2019 - D' ARENBERG

PAIR IT

Pair it with wild boar sausage, grilled lamb chops, or a juicy beef burger with BBQ sauce and blue cheese.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}