Premium Wines | 2006 Corrina’s Cabernet Shiraz Blend
The hot & dry 2006 vintage was off the back of a very wet spring, allowing for great development of flavour on the Taranga vineyard. The Corrina’s Shiraz Cabernet is made via a technique called co-fermentation-where by the fruit is blended in the vineyard & fermented as one , rather than making a separate Shiraz wine & Cabernet wine & blending afterwards. This is a very old technique, and is a favourite of our winemaker for this wine.
This wine is included in our 2014 Corrina's Extravaganza six pack release. Here is how the 2006 is looking now.............................
Bright dense, briary fruit, blackberry bush and a grassy hint. Very pretty perfume, slightly lighter bodied, dancing across the palate. One with plenty of life, but drinking sublimely at the moment. 18/20
- Australian Wine Journal, Sept 2010, 90 points
Oliver's Taranga Corrina's Blend Cabernet Shiraz 2006 ($30) This wine's been around for a while now and it's still holding up quite okay, despite losing some of the fruit freshness and structure I recall tasting it previously. Now, it's chocolate/vanilla oak sits quite firmly on top of its fruit, which resides in the ripe McLaren Vale-cabernet currant fruit spectrum, with some shiraz derived nuances of dark plums and berries happily residing beneath. It's palate is very smooth, rich, ripe and chocolatey, reflecting its region well in an already approachable style.
- Matthew Jukes, Oct 2009
Corrina has tamed the wild beast that is the Shiraz Cab combo and in 2006 I am delighted to introduce you to her finest wine to date. The complex nose of oregano, rosemary and thyme overlay a red and black fruit bowl with a stern stave of carpentry underpinning the whole. Drink with flighted game, well hung steaks or slow-roasted goat and you will have found the combination which so many lack.
- Lonely Grape, Aug 2009
This wine is a vineyard blend – in other words Corrina has enough confidence in the vineyard blocks that the grapes are picked, crushed and fermented together. By doing this the extraction from the 2 varieties are different that if the wines were fermented separately. It is also great to see another example of the blend seen alot back in the 80′s. There is the black fruits of the Cabernet coming through on the nose. When the wine hits the mouth there is a lingering composite of blackberries, chocolate, tannins and oak characters. If this wine style has been out of favour then this wine should be seen as a beacon to say otherwise. The wine is drinking well now but it has a few more years ahead of it. I can think of nothing better than to drink this with BBQ’d meats.
- Jeremy Oliver, 2009 Penguin Wine Guide, 92/100
A plush, smooth & fine-grained blend whose sweet expression of dark plum, cassis, blackberry fruit, cedar/chocolate/vanilla oak, cloves and cinnamon overlie meaty, gamey characters. Framed by firmish, fine-grained tannin, its long, polished, juicy palate finishes long and spicy, with lingering nuances of roasted coffee and mocha. Elegant and balanced