Tatiarra - Bodegas Viñedos del Contino

93 Points - Jay Miller (erobertparker.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.

95 Points - Wine Advocate

The 2005 Gran Reserva is produced with over 60-year-old Tempranillo grapes fermented in cement vats. The wine rested in bottle for a minimum of three years before being released. Only 2,700 magnums (and a bunch of bigger bottles) were produced. It is open and expressive, very spicy, with developed notes of blond tobacco, leather and very fresh fruit (more red than black). It has juicy fruit and a very round texture, a serious wine that should develop slowly.

94+ Points - 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+.

93 Points - Jay Miller (erobertparker.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.