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2006 Tasting Notes

2006 Sami

Cabernet Sauvignon

At the age of 6 weeks Samantha ("Sami") was introduced to winemaking when Brenda and I dipped her feet into a bucket of fermenting Cabernet Sauvignon to make footprints on a sheet of paper for her grandparents in the US. Now whenever we experience a special Cabernet Vintage we'll release a small quantity of a single varietal "Sami Cab".

2006 was a good solid vintage for us. Colours were wonderful and fruit aromas released during ferment perfumed the air. It was a terrific vintage overall and we found there to be some Cabernet Sauvignon with tremendous flavour, so as a result we decided that we would release our second Sami Cabernet. Thanks to uncle Ken Semmler and our good mates Joe and Colleen Borrett at Langhorne Creek we've put a 350 dozen blend together of something quite special.

The 2006 Sami Cabernet is another ripe full flavoured wine from us here on the hill. A mouth-filling and generously flavoured wine aged in mainly new and one year old French hogsheads for 20 months. We've taken care in having the oak characters compliment and marry into the wine's sweet fruit rather than dominate it.

We trust you'll enjoy it!

More Information

Winemaker:
Wayne Dutschke
Vineyard:
Ken Semmler's "St Jakobi Block"
Joe and Colleen Borrett's Langhorne Creek Vineyard
Region:
Lyndoch, Barossa Valley, and Langhorne Creek, South Australia
Harvest Date:
St Jakobi Block Cabernet - 10 April 2006
Borrett's Langhorne Creek Cabernet - 16 March 2006
Alcohol:
14.8%
Oak Maturation:
20 months New & older French
Cellaring potential:
3-5 years cellaring will result in a more complex wine

Scores

“It oozes with varietal blackcurrant, blackberry and spice fruit, supported by dark chocolate and coffee oak flavours. - 93pts”

- WBM 100 - June 2008

92pts

- James Halliday Wine Companion 2009

“The 2006 SAMI Cabernet Sauvignon spent 20 months in a mix of new and used French oak hogsheads. Deep crimson-colored, it reveals an aromatic array of balsam wood, spice box, mineral, black currant, and blackberry. Medium-bodied, layered, and savory, it has enough ripe tannin to evolve for several years. It will be at its best from 2011 to 2020. - 91pts”

- Wine Advocate - February 2009

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