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d'Arenberg Cadenzia GSM 2006

Rhone Red Blends from McLaren Vale, Australia
  • RP91
  • JH91
  • ST90
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Winemaker Notes

The Cadenzia by d'Arenberg is an exotic full bodied wine dominated by red berries, dark spice, roasted black tea and mulberry fruits. Shiraz adds to the thickness of texture spiced fruits and licorice. The Cadenzia is original - being big rich and very complex wine, showing true McLaren Vale typicity, generosity and fragrance. 48% Grenache, 45% Shiraz, and 7% Mourvedre.

"Inky ruby. Fresh black raspberry and cherry aromas are complemented by sandalwood and five-spice powder. Fresh and energetic in the middle, offering tangy blackberry and blueberry flavors and a velvety texture. Tightens up on the finish, delivering solid flavor punch without excess weight." -Stephen Tanzer's International Wine Cellar

In 2004, some of McLaren Vale's top winemakers agreed to each release a wine under the name ‘Cadenzia'. Cadenzia has been taken from the meaning of cadenza, ‘a soloist virtuoso', as inspiration to each winemaker to produce a wine with distinct regional identity featuring Grenache.

Critical Acclaim

RP 91
The Wine Advocate

JH 91
Australian Wine Companion

ST 90
International Wine Cellar

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d'Arenberg

d'Arenberg

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d'Arenberg, , Australia
d'Arenberg
One of the undisputed kings of Australian Shiraz and Rhone varietals, d'Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently. The original vineyards were established by Joseph Osborn in 1912 in the McLaren Vale region of South Australia. A century on, the estate has grown to 345 acres, and the mantle now rests with fourth-generation winemaker, Chester Osborn. By maintaining a focus on traditional winemaking and nurturing their old-vine material, the Osborn clan has successfully established themselves as one of the country's leading producers of concentrated wines that are full of character.

Uco Valley

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With a winning combination of cool weather, high elevation, and well-draining soil...

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With a winning combination of cool weather, high elevation, and well-draining soil, it is no surprise that Mendoza’s Uco Valley is one of the most exciting up-and-coming wine regions in Argentina. Healthy, easy-to-manage vines produce low yields of high-quality fruit, which in turn create flavorful, full-bodied wines with generous acidity.

This is the source of some of the best Malbec in Mendoza, which can range from value-priced to ultra-premium. Cabernet Sauvignon, Cabernet Franc, and Chardonnay also perform well here.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration...

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

YNG674020_2006 Item# 95883

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