Tatiarra - Bodegas Viñedos del Contino

Winemaker "Very intense aromas of red mature fruits such as cherry and redcurrant, menthol, mineral, spices and slight balsamic notes. Inside the mouth we find a dense texture with a sweet and unctuous entrance. Soft tanins of fruit and wood, persistent in mouth with a well balanced ending.

Manual harvest from the Pajera, Central and Lentisco plots from our 30 until 70 years old vineyards. Alcoholic fermentation took eight days in 100 hectoliters French oak vats at a controlled temperature between 28 and 30 degrees celsius, followed by another seven day of maceration. Malolactic fermentation took place in second use barrels of 300, 400 and 500L where it remains nearly two years until it is bottled and released to the market."

Winemaker "Deep ruby red in colour, clear and bright. The nose is very expressive, with fruit expression and elegance standing out. Red fruits are well integrated with spicy notes adding to the finesse. On the palate, the wine is well balanced and very long.

The wine was made from perfectly ripe, hand-selected and harvested grapes from our own vineyards around Finca de San Rafael. The grapes were destemmed and then fermented in 12,000 litre stainless steel tanks at 28-30ºC. After a post fermentative maceration of 15 to 20 days, malolactic fermentation was completed. The wine was then racked to previously used barrels (40% American oak and 60% French) where it remained for two years. It was then bottled and aged for a further year in our underground cellars until being released to the market."

Robert Parker "The 2005 Shiraz Cambrian reveals more chocolate and scorched earth characteristics than the 2004 as well as fuller body, more abundant fruit, and huge tannin, muscle, and extract. Only connoisseurs with great cellars as well as abundant patience should consider purchasing this monster. Anticipated maturity: 2010-2025+."

Jay Miller (RobertParker.com) "The 2006 Cambrian Shiraz spent 18 months in 50% new French oak. Purple-colored, it reveals an alluring nose of wood smoke, leather, violets, mineral, blueberry, and blackberry liqueur. Full-bodied and structured on the palate, it should evolve for another 5-7 years. It has tons of spicy blue and black fruits, excellent balance, a lengthy finish, and should be at its best from 2013 to 2026."

Jay Miller (RobertParker.com) "The 2006 Cambrian Shiraz spent 18 months in 50% new French oak. Purple-colored, it reveals an alluring nose of wood smoke, leather, violets, mineral, blueberry, and blackberry liqueur. Full-bodied and structured on the palate, it should evolve for another 5-7 years. It has tons of spicy blue and black fruits, excellent balance, a lengthy finish, and should be at its best from 2013 to 2026."