2006 Cambrian Shiraz
Prezzo di mercato
Opzioni di acquisto
Note di degustazione
The 2006 Cambrian Shiraz spent 18 months in 50% new French oak. Purple-colored, it reveals an alluring nose of wood smoke, leather, violets, mineral, blueberry, and blackberry liqueur. Full-bodied and structured on the palate, it should evolve for another 5-7 years. It has tons of spicy blue and black fruits, excellent balance, a lengthy finish, and should be at its best from 2013 to 2026. The Tatiarra wines, from the up and coming Heathcote GI, are made by Ben Riggs. Importer: Ben Hammerschlag, Epicurean Wines, Seattle, WA; tel. (206) 923-1376
Punteggi della critica
Punteggio medio
Jay S Miller, Wine Advocate
Josh Raynolds
Altre recensioni e punteggi
Opaque ruby. Intensely perfumed bouquet of oak-spiced dark berries and flowers. The floral quality carries onto the palate, which features blackberry, cherry-cola and candied violet and rose. Gentle tannins gain strength with air, adding support and firm grip. Finishes with tangy mineral lift and lingering sweetness, with the floral element echoing. Gained weight with air, suggesting that it will reward patience.
The 2006 Cambrian Shiraz spent 18 months in 50% new French oak. Purple-colored, it reveals an alluring nose of wood smoke, leather, violets, mineral, blueberry, and blackberry liqueur. Full-bodied and structured on the palate, it should evolve for another 5-7 years. It has tons of spicy blue and black fruits, excellent balance, a lengthy finish, and should be at its best from 2013 to 2026. Feb 2009, www.robertparker.com