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Clarendon Hills Brookman Syrah 2006

Syrah/Shiraz from McLaren Vale, Australia
  • RP95
  • WS95
14.5% ABV
  • JH96
  • RP91
  • RP92
  • WE92
  • WS90
  • JH95
  • WS93
  • RP93
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4.0 2 Ratings
14.5% ABV

Winemaker Notes

Blackened crimson. Floral edge to creamy black and blue berried fruit rugged roast meat, bacon fat, tea bag, peat, liquorice and spice are speckled within the low, earthy elevation of perfume. The full penthouse view; a majestic depth of flavour in tannin on the silky smooth finish. The most creamy of its Hickinbotham and Onkaparinga Syrah sisters; the polished and refined texture is addictively weighted and sublimely structured.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2006 Syrah Brookman Vineyard was aged in 100% new oak. Complex both aromatically and on the palate, it will benefit from extended cellaring of 8-10 years.
WS 95
Wine Spectator
Lithe and elegant, all velvet and grace, with gorgeous blackberry and blueberry character floating effortlessly over a sleek frame. The finish just keeps sailing on, and the flavors seem to expand as they go. Best from 2010 through 2020.
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Clarendon Hills

Clarendon Hills

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Clarendon Hills, , Australia
Clarendon Hills
Clarendon Hills is a small family-run winery based in Clarendon, South Australia. The company was founded by biochemist, Roman Bratasiuk, in 1990. The story of Clarendon Hills is one of passion, dedication and commitment to exception wine. It all began when this biochemist and wine lover decided to produce his own wine. Though he'd never trained as a winemaker, Roman let himself be guided by his refined palate and scientific knowledge. Following his favorite producers and preferred styles, Roman sought to make a version of the wines he loved.

The home of Port—perhaps the world’s most popular after-dinner drink, the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. Less well-known but often of excellent quality are the region’s dry table wines, both red and white. The vineyards of the Douro, set on the slopes surrounding the Douro river (known as the Duero in Spain), are among the steepest in the world, necessitating the use of terraces in much of the region. This often requires grapes to be harvested by hand—a labor-intensive process. The climate here is Mediterranean, with hot, dry summers and cold winters. There are three sub-regions of the Douro—Baixo Corgo, the mildest and wettest, Cima Corgo, where many of the best producers are situated, and Douro Superior, the hottest and driest. The best sites, typically with schist-based soils, are reserved for Port production, while table wines are usually grown on granite.

While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and table wines. Touriga Nacional is the finest of these, prized for its deep color, tannic and concentrated structure, and floral aromatics. Along with Touriga Nacional, Tinta Roriz (Spain's Tempranillo) helps to provide the backbone to these wine and adds bright acidity and red fruit flavors. Touriga Franca and Tinta Barroca help round out the blend with their soft, supple textures. Tinta Cão, a fine but low-yielding variety, is rarely planted but still highly valued for its ability to produce excellent, complex wines. Rosé Port and table wines are produced from the same varieties, while whites are generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina, and an assortment of others.

PBC9152849_2006 Item# 117771

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