Winemaker Notes
Professional Ratings
-
Wine Spectator
Lithe and vibrant, delivering a nice mouthful of blackberry, currant, cream and white pepper aromas and flavors that zing right through the long, expressive finish. Drink now through 2014. 800 cases made.
-
Robert Parker's Wine Advocate
The 2006 Shiraz (55%)-Grenache 45% was co-fermented and aged for 16 months in 30% new French oak puncheons. Dark ruby-colored, it reveals an enticing bouquet of wood smoke, pencil lead, mineral, spice box, black cherry, and blueberry compote. On the palate the wine is firm and tannic but balanced by plenty of spicy, savory fruit. However, it will require a minimum of 3-5 years of additional cellaring to fully unwind.
Rated: 90+
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône Blends, these hot-climate wines are deeply colored and high in extract with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style.
Whites, often made from Chardonnay or Sauvignon Blanc tend to be opulent and full of tropical, stone and citrus fruit.