First Drop Wines Jr Gantos Mclaren Vale Cabernet Sauvignon Touriga Nacional 2006

Winemaker's Notes:

The fruit is crushed/destemed and fermented at temperatures ranging from 20-25°C for 8 days on skins. The ferment is managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation, it is drained/pressed, and transfered to a combination of new (25%) and 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wine matures sur lie for 24 months. This wine was bottled unfiltered in April 2008.

  • + My Wines

    My Wines

    Save in My Wines

    Add to Wishlist

    My Cellar

  • + List It
  • + Critic Score

    Submit a Critic Score

    Score:

    Name of Critic:

    Close
0 5 0.5
Average Rating Rate It Add
First Drop Wines:
First Drop is about passion for life, fun and flavour! Matt Gant and John Retsas are mates with a lifelong commitment to making kick-ass booze from eclectic grape varieties grown in the best bits of the Barossa, Adelaide Hills and McLaren Vale. First Drop’s stellar quality wines and unique approach to packaging have caught the eye of drinkers and wine scribes the world over.
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


Tasting Notes:

This wine displays all the hallmarks of classic McLaren Vale Cabernet Sauvignon – blackcurrant, chocolate with a hint of herbaceousness delivered on a rich palate of dense, firm tannins. But JR Gantos loves his port, and couldn’t help adding a dash (5%) of Touriga Nacional, which gives a varietal floral lift. St Estephe on steroids meets the Douro! Luscious, seductive, luxuriant...

The fruit is crushed/destemed and fermented at temperatures ranging from 20-25°C for 8 days on skins. The ferment is managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation, it is drained/pressed, and transfered to a combination of new (25%) and 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wine matures sur lie for 24 months. This wine was bottled unfiltered in April 2008.

Photos

+ Add Image

Wine Specs:

Alcohol: 14.5%

Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »

Cabernet Sauvignon Top Lists








Snooth Media Network