2006 Shirvington Wine Notes
2006 Cabernet Sauvignon
The wine was 100% barrel fermented and aged for 12 months in 70% new oak and 30% one year old oak. 65% of the oak was American and 35% was French.
The wine has a deep maroon red colour. The varietal nose is an intense display of wild blackcurrant and dark cherry, intermingled with freshly ground cinnamon, crème brulee and a fresh leafy lift. The palate is vibrant with sweet fruit, developing into a fleshy, creamy mid palate. Fine savoury tannins built into the wine give it structure and persistence with a raw silk feel.
- Wine Advocate 92 points
The wine was 100% barrel fermented and aged for 12 months in 75% new oak and 25% one year old oak. 90% of the oak was American and 10% was French.
The 2006 vintage has an opaque red colour with a purple hue. This blockbuster wine shows an amazingly concentrated and intense nose with blueberry and blood plum filling the headspace. These fruit notes are joined with dark chocolate, vanilla bean and golden syrup nuances. The opulent palate has a magnitude of sweet creamy layers, soft and supple tannins and a seamless length full of liquorice, toasted coconut and cracked black pepper.
- Wine Advocate 95 points
The growing season leading up to the vintage of 2006 presented varying challenges. Above average winter and spring rainfall brought the threat of Downy Mildew. Irrigation systems were then stretched to the limit during a hot January and February. Cooler and wetter conditions followed and almost brought the sugar and flavour accumulation to a standstill. Although very challenging, good yields of excellent quality fruit promised of some outstanding wines.