2006 The Cadenzia

© James Fosdike

Click here for large view

Harvest Dates:
7 March - 26 April
Oak Maturation:
10 months in French & American oak barriques
Alcohol by Vol:
14.5%
Glucose + Fructose:
0.6 g/L
Titratable Acid:
6.8 g/L
pH:
3.45
Bottling Date:
12 Pril 2007 
Chief Winemaker:
Chester d’Arenberg Osborn
Senior Winemaker
Jack Walton

Other Vintages

"The Shiraz portion of The Cadenzia GSM comes from the Laughing Magpie selection. Purple-colored, it reveals an already complex aromatic array of cedar, mineral, underbrush, espresso, black cherry, and blueberry. Layered and succulent on the palate, it has loads of fruit, plenty of spice, and excellent length. Give it 2-3 years to round out and drink it from 2011 to 2021."

The inspiration behind this name came from the word ‘Cadenza’ which is an impassioned improvisation played by a virtuoso soloist toward the end of a musical performance. Cadenzia is made in celebration of the winemakers’ opportunity to blend an exceptional McLaren Vale wine based on the Grenache variety.

Intense red cherry appearance when poured suggests a full bodied complex dry red. This really needs to be poured into a big glass as the wine is clearly suppressed. Quickly though intense red cherry, cranberry, kirsch notes to appear with a subtle background of pepper, stone fruit kernels and nutty spiced oak. As the wine opens the level of concentration evolves with ripe red fruits such as cranberry, mulberry, raspberry conserve and black tarry notes of liquorice, dried plum, baked olives and prunes with spices and touches of dried herbs. 

The palate is full and lush dominated with red fruits intertwined with meaty potpourri characters, savoury dry herb notes and rounded soft tannins balanced with silky acidity. The length of flavour and intensity is excellent as layers of flavours evolve with every sip. Perfectly balanced and already very stylish and juicy right to the end.

The lead up to vintage was uneventful with average winter rain followed by heavy rains in spring that resulted in vines with healthy, balanced canopies on most soils. A mild, early, summer leading into a warmer period during veraison stopped vegetative growth allowing vines to channel energy into the fruit. A prolonged cool period occurred after veraison in February with some rain which enabled the fruit to ripen without any stress. Finally the warmth returned in March with cool evening temperatures to complete ripening in almost perfect conditions enhancing fruit flavour and richness without diluting levels of natural acidity. Picking was staggered with many parcels picked in wonderful, still, cool, autumn conditions.

Fully ripened parcels of Grenache, Shiraz and Mourvèdre are gently crushed separately in our 'Demoisy' open mouthed, rubber-toothed crusher. Small batch Fermentation takes place in traditional headed-down open fermenters, followed by foot-treading. The skins from the still fermenting wine were basket-pressed in our 19th century ‘Coq’ and ‘Bromley & Tregoning’ basket presses. Fermentation was completed in French and American oak barriques with a maturation period of 10 months. The Grenache is a blend of The Derelict Vineyard and darker components of the Custodian selections, while the Shiraz is The Laughing Magpie. This wine has nearly as much Shiraz as Grenache in the blend which has produced quite a different style to other Grenache based wines in our range.

Leave your own tasting note

First Name*

Email (for administration purposes only - not published)*

Vintage*

Comment*


Enter the value of the maths quiz: