Shirvington Cabernet Sauvignon Mclaren Vale 2006
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 color. 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. The wine is drinking well now and will cellar for many years.
Starts intense and spicy on the nose, with cinnamon, nutmeg, menthol, vanilla and black currant mingling. After four hours, creamy aromas emerge, including dark fruit, and cherry ice cream. Pallette opens with citrus and pleasant acidity in the middle, providing a window to mint and spice on the back. Notes of tart cherry and currant soon develop, along with an herbal display mid-trip. During the impressively long finish, hints of various fruits glide through, including black cherry, raspberry, blueberry, and blackberry. Supported by firm but silky tannins, forest pine and cedar appear at the edges. Leanness gives way after a few hours to a creamy spread of tart berries, black cherry cobler and crème brulee. The creamy finish expands over six hours after opening, adding layers of richness and depth to the dry foundation.
External Reviews for Shirvington Cabernet Sauvignon Mclaren Vale
The 2003 Cabernet Sauvignon offers up aromas of cassis liqueur, graphite, toast, smoke, and camphor along with huge body, gorgeous sweetness as well as purity, a multilayered texture, and a colossal finish. I would opt for drinking it over the next 7-8 years, but keep one bottle back until age 12-15. There is so much here it is hard to believe this wine will collapse after 8-10 years of age. Interestingly, this 2003 does not appear to be quite as powerful or concentrated as the 2002s or 2001s, but that's like splitting hairs. The evolution of this 2003 will be fascinating to follow.
Cabernet Sauvignon exhibits a deep, dense plum red colour, with a concentrated array of wild blackberries and fruits of the forest on the nose, intermingled with freshly ground cinnamon and nutmeg. The palate is equally as rich with juicy, sweet fruit, evolving into a silky, creamy mid-palate. Fine emery tannins built into the wine give it structure and persistence, and combine with roasted coffee bean and dark chocolate to leave an enduring, luscious finish.
The deep ruby/purple-colored 2004 Cabernet Sauvignon exhibits a restrained, elegant bouquet of black fruits, minerals, and toasty new oak. Medium to full-bodied, with excellent concentration, purity, and texture, it should be consumed over the next 7-10 years. Former winemakers Sarah and Sparky Marquis have left Shirvington and the wine is now being made by Kim Johnston. Little has changed, although the 2004s appear to be more streamlined and delicate than their 2003 and 2002 counterparts.
A gorgeous effort, the 2005 Cabernet Sauvignon screams blueberries, creme de cassis, licorice, cedar, and spice box. The oak component can not stand up to the lavish, extravagant amounts of fruit and glycerin. This intense, full-bodied, surprisingly pure and elegant Cabernet should last at least a decade. Owners Paul and Lynn Shirvington have replaced winemakers Sarah and Sparky Marquis with Kim Johnston, who appears to be following in the same footsteps, producing bigger than life, bold, rich, but beautifully linear and precise wines. Both of these cuvées are barrel-fermented and aged in 75-85% new oak, primarily American. The vines are young, which makes the quality even more remarkable.
The 2006 Cabernet Sauvignon was 100% barrel-fermented and aged for 12 months in 75% new oak, 80% American, 20% French. Opaque purple-colored, it exhibits a fragrant, expressive perfume of toasty oak, vanilla, spice box, black currant, and blackberry liqueur. This is followed by a racy Cabernet, slightly lean, with intense black fruit flavors, good depth and concentration, and enough structure to support 8-10 years of development in the cellar.