Grand Barossa Cabernet Sauvignon 2006
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Tasting Notes

This is an elegant, layered and textured wine displaying Cabernet Sauvignon’s classic restrained, yet lifted, blackcurrant notes on both the nose and palate. Great fruit intensity combines with subtle vanilla flavours and soft tannins from extended barrel ageing with leather and cigar box notes adding complexity. A wonderful example of new world winemaking with a traditional touch.

Winemaking

The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 7 days on skins at 26° C. The skins were gently pressed in the JLB Vaslin Bucher press and all of the parcels were matured for 22 months in a mixture of new and older French and American oak..

Reviews
Silver Medal
Review by: 2010 - Berlin Wine Trophy
91 Points
Review by: Huon Hooke, huonhooke.com
Deepish red/brick-red colour, lots of mocha and chocolate, plus some tobacco notes, the palate is full-bodied and solid, with density, tannin and flesh. Lots of guts and richness, tight still with some tannin firmness. Nice degree of maturity now.

 

Currently not available for purchase.
Other Vintages
2005 |  2008 |  2009 |  2010 |  2011 |  2012 |  2013 |  2014 |  2015 |  2016 | 
WINEMAKER
Tim Smith
GRAPE VARIETY
Cabernet Sauvignon
GROWING REGION
Barossa
DATE BOTTLED
9th September 2009
% ALCOHOL
14.5 %
RESIDUAL SUGAR
4.3g/L
ACIDITY
6.83g/L
pH
3.51
MATURATION
French Oak & American Oak
PDF TASTING NOTES
Download the Tasting Notes in PDF format.

 

 

Sold Out
Tasting Notes

This is an elegant, layered and textured wine displaying Cabernet Sauvignon’s classic restrained, yet lifted, blackcurrant notes on both the nose and palate. Great fruit intensity combines with subtle vanilla flavours and soft tannins from extended barrel ageing with leather and cigar box notes adding complexity. A wonderful example of new world winemaking with a traditional touch.

Winemaking

The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 7 days on skins at 26° C. The skins were gently pressed in the JLB Vaslin Bucher press and all of the parcels were matured for 22 months in a mixture of new and older French and American oak..

Reviews
Silver Medal

Score: Silver Medal
Review by: 2010 - Berlin Wine Trophy

91 Points

Score: 91 Points
Review by: Huon Hooke, huonhooke.com
Deepish red/brick-red colour, lots of mocha and chocolate, plus some tobacco notes, the palate is full-bodied and solid, with density, tannin and flesh. Lots of guts and richness, tight still with some tannin firmness. Nice degree of maturity now.

 

Currently not available for purchase.
Other Vintages
2005 |  2008 |  2009 |  2010 |  2011 |  2012 |  2013 |  2014 |  2015 |  2016 | 
WINEMAKER
Tim Smith
GRAPE VARIETY
Cabernet Sauvignon
GROWING REGION
Barossa
DATE BOTTLED
9th September 2009
% ALCOHOL
14.5 %
RESIDUAL SUGAR
4.3g/L
ACIDITY
6.83g/L
pH
3.51
MATURATION
French Oak & American Oak

 

 

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