The Colonial Estate Emigre 2006
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Robert
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Wine
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Emigre is sourced from the Colonial-owned vineyards and is made up of old-vine Shiraz, Grenache, Mourvedre, Muscadelle, and Cabernet Sauvignon. One of the vineyards comprising Grenache and Mourvedre surround the stone built winery.
The wine is the product of diligent viticulture. Spur-pruning, canopy management, green harvesting, and handpicking all come together to produce ripe, pure bunches of grapes that are subjected to double-triage before being conveyed into new wooden vats. Oak barrels from French coopers complete the wine's formation. Final soft pressing is undertaken in an imported basket press.
The wine has a roundness and innate harmony, which belies its intensity, strength, and concentration
Dense, spicy and vibrant, with superconcentrated, sharply delineated flavors and a bright, very long finish.
Professional Ratings
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Robert Parker's Wine Advocate
The Colonial Estate’s two flagship wines come from their own property. The 2006 Emigre is a blend of four vineyards and six grape varieties (Grenache, Shiraz, Mourvedre, Cabernet Sauvignon, Carignan, and Muscadelle) with yields less than one ton per acre. The complex aromas include smoke, underbrush, mineral, espresso, black cherry, and blackberry liqueur. This is followed by a full-bodied, layered, concentrated wine with spicy, savory flavors, good depth, and several years of aging potential. Drink it from 2012 to 2025.
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Wine Spectator
This offers a distinctive black olive cast to its dark berry and cherry flavors, which linger against fine tannins on the brooding finish. Grenache, Shiraz, Mourvèdre, Cabernet Sauvignon, Carignane and Muscadelle. Best from 2010 through 2014. 2,000 cases made.
Other Vintages
2005-
Robert
Parker
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Robert
Parker
CWC's approach is deliberately and uniquely French. The wines are handpicked into trays and double-sorted. The reds receive cold pre-maceration, delestages, pigeage, and maceration on the skins prior to ageing in French oak; whilst the whites get whole-bunch pressing and lees batonnage and are fermented with yeasts imported from Champagne. The reds come, in principle from the prime Northern Arc of the Barossa Valley and the whites from the cool-climate of the Adelaide Hills. The wines are produced from vines that are either owned by the Company or are from selected growers.