2006 Barossa Valley Shiraz
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Tasting notes
The 2006 Shiraz was aged for 24 months in new French hogsheads (300-liter barrels). Purple/black in color, it offers up a brooding bouquet of toast, smoke, violets, blueberry, blackberry, and Asian spices. Dense and layered on the palate, this well-balanced effort is a bit tightly wound at present and will benefit from 4-6 years of cellaring. Hobbs of Barossa Ranges has vineyards contiguous with Chris Ringland’s Three Rivers Vineyard. Ringland is employed by the winery as a consultant. The 2006 releases fall considerably short of the standards set by the 2005s even though they are all outstanding wines. Importer: The Grateful Palate, Oxnard, CA; www.hobbsvintners.com.au
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The Wine Advocate
Jay S Miller, Wine Advocate
More reviews and scores
The 2006 Shiraz was aged for 24 months in new French hogsheads (300-liter barrels). Purple/black in color, it offers up a brooding bouquet of toast, smoke, violets, blueberry, blackberry, and Asian spices. Dense and layered on the palate, this well-balanced effort is a bit tightly wound at present and will benefit from 4-6 years of cellaring. Jay Miller, eRobertParker.com # 186 Dec 2009
The 2006 Shiraz was aged for 24 months in new French hogsheads (300-liter barrels). Purple/black in color, it offers up a brooding bouquet of toast, smoke, violets, blueberry, blackberry, and Asian spices. Dense and layered on the palate, this well-balanced effort is a bit tightly wound at present and will benefit from 4-6 years of cellaring. Dec 2009, www.robertparker.com