Brothers In Arms Blend No 6

點(diǎn)擊次數(shù)：4179

Deep garnet in color, the 2007 No 6 Shiraz Cabernet gives intense notes of cassis and warm blackberry over cinnamon, cloves and aniseed. The full bodied palate is earthier in character, bearing crisp acid and a medium-firm level of grainy tannins. It has a long finish though it is a little hot. Drink it now through 2014. Brothers in Arms’ No 6 label is dedicated to the 6th generation of Adams family growers on this estate’s vineyards, established in 1891.Importer: Vintage Point, Sonoma, CA; www.vintagepoint.com

Deep garnet in color, the 2006 No 6 Shiraz Cabernet gives notes of roasted nuts, mulberries, creme de cassis, smoked duck, earth and tobacco. Full bodied, mature and with a nice line of crisp acid to lend lift, it has a medium level of velvety tannins and a long finish. Drinking beautifully now, it should remain good through 2016+. Importer: Vintage Point, Sonoma, CA.

Blended from 12 individual estate plantings, 2005 No 6 Shiraz Cabernet is composed of 75% Shiraz and 25% Cabernet Sauvignon, spending 14 months in 1-4 year French and American barriques. Very deep garnet colored with a hint of brick in the rim, it presents an expressive nose with notes of spearmint, warm blackcurrant, creme de cassis, dried cherry and hints of smoky bacon and some graphite. Crisp, rich, full and structured, this wine gives firm grainy tannins and a long and minty finish. Nicely mature, it should cellar a further 4-5 years. Brothers in Arms’ No 6 label is dedicated to the 6th generation of Adams family growers on this estate’s vineyards, established in 1891.Importer: Vintage Point, Sonoma, CA; www.vintagepoint.com

The 2002 Blend No. 6, a blend of equal parts Shiraz and Cabernet Sauvignon (from 27-year-old vines), exhibits a deep ruby/purple-tinged color along with a spicy, fragrant nose of ground pepper and Maryland’s Old Bay crab seasoning. The intriguing aromatics are followed by a fruity red with a good texture as well as supple tannin. Consume it over the next 3-4 years. This relatively new operation was formed by growers who got tired of seeing their grapes made into wines that fetched high prices and received top awards when made by other wineries.Importer: Dan Philips, The Grateful Palate, Oxnard, CA; tel. (888) 472-5283