Wine Article
2006 d'Arenberg The Laughing Magpie Shiraz-Viognier
Last edited on 11/8/2008 by fries
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//The Characteristics//
Very dark saturated appearance and a violet-crimson hue suggesting a complex dry red.
The aroma is very intense with mix of dark Maraschino cherries, spiced fruit skins and obvious notes of apricot stones, crushed ginger and mandarin peel. As the wine opens up further notes of black roasted teas, black olive and smoky tarry notes evolve with a fragrant lift of violets and lilies. The palate is full flavoured with ripe, juicy, soft, mouth-filling, fruit flavours with notes of cranberries, blueberries, blackcurrants, cherries and dark chocolate/carob. The herbaceous edges keep the palate in check. Overall balance is excellent with the oak suppressed by dark fruit while the floral tea-like tannins are abundant and silky acidity gives the wine great definition. The finish is long, juicy and pointed with blackcurrant and jube flavours and a mineral note pushing through. The concentration and life of this wine suggests it will greatly benefit with further bottle aging for 10 years or more.
//The Vintage//
2006 vintage is regarded as one of our greatest vintages ever, which started early and finished early. Shiraz, a vintage highlight, displayed developed flavours at lower than normal Baume which was impressive.
A dry winter followed by heavy rains in spring 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. The cooler conditions following veraison were ideal for whites such as Viognier. Days of warmer conditions saw a rapid jump in Baume in the red varieties which became very fragrant with wonderful levels of natural acidity and intensity of flavour. Later reds have more liquorice characteristics, and are bigger and gutsier.
//The Winemaking//
Very concentrated ripe bunches of Shiraz and Viognier were gently crushed by the “Demoisy” open mouthed, rubber toothed crusher, then co-fermented together in traditional, headed down open fermenters where the traditional foot-treading in wader-clad feet takes place. After about 2 weeks the must (the still fermenting juice) was then gently basket pressed by our 19th Century “Coq” and “Bromley & Tregoning” presses, and then transferred into American and French oak barriques for maturation.
Very dark saturated appearance and a violet-crimson hue suggesting a complex dry red.
The aroma is very intense with mix of dark Maraschino cherries, spiced fruit skins and obvious notes of apricot stones, crushed ginger and mandarin peel. As the wine opens up further notes of black roasted teas, black olive and smoky tarry notes evolve with a fragrant lift of violets and lilies. The palate is full flavoured with ripe, juicy, soft, mouth-filling, fruit flavours with notes of cranberries, blueberries, blackcurrants, cherries and dark chocolate/carob. The herbaceous edges keep the palate in check. Overall balance is excellent with the oak suppressed by dark fruit while the floral tea-like tannins are abundant and silky acidity gives the wine great definition. The finish is long, juicy and pointed with blackcurrant and jube flavours and a mineral note pushing through. The concentration and life of this wine suggests it will greatly benefit with further bottle aging for 10 years or more.
//The Vintage//
2006 vintage is regarded as one of our greatest vintages ever, which started early and finished early. Shiraz, a vintage highlight, displayed developed flavours at lower than normal Baume which was impressive.
A dry winter followed by heavy rains in spring 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. The cooler conditions following veraison were ideal for whites such as Viognier. Days of warmer conditions saw a rapid jump in Baume in the red varieties which became very fragrant with wonderful levels of natural acidity and intensity of flavour. Later reds have more liquorice characteristics, and are bigger and gutsier.
//The Winemaking//
Very concentrated ripe bunches of Shiraz and Viognier were gently crushed by the “Demoisy” open mouthed, rubber toothed crusher, then co-fermented together in traditional, headed down open fermenters where the traditional foot-treading in wader-clad feet takes place. After about 2 weeks the must (the still fermenting juice) was then gently basket pressed by our 19th Century “Coq” and “Bromley & Tregoning” presses, and then transferred into American and French oak barriques for maturation.