Description: Colour: Black to the core Aroma: Attractive aromas of dark red and black fruits such as cherry, dried fig and satsuma plum. The fruit characters are complimented by notes of spice, mocha, roasted coffee beans, dark chocolate and cedar. Palate: The 2006 Ares is a slight departure in region, combining Barossa (73%) and McLaren Vale (27%).The 2006 Ares remains true to style with great concentration and density balanced by elegance and restraint. remaining perfectly balanced. The tannins are silky and refined, the mid palate dense and rich.
Robert Parker: Wine Advocate # 181. Feb 2009. Reviewer : Jay Miller. There are three “icon” wines in the portfolio. The opaque purple-colored 2006 Ares is a 100% Shiraz cuvee sourced from Barossa (77%) and McLaren Vale (23%) which received some “200% new oak” treatment. Following a barrel selection of the winery’s best Shiraz (not all of which was in new oak), the wine spent its last 12 months of elevage in 100% new French barriques. It offers up a room-filling perfume of toasty oak, pencil lead, vanilla, pepper, sage, plum, and blueberry pie. Opulent and layered on the palate, this extracted, mouth-filling effort has tons of succulent fruit, savory flavors, and a very long, fruit-filled finish. It will reward 6-8 years of cellaring and have a drinking window extending from 2015 to 2031.
Wine Spectator: Issue: Oct 15, 2008. Polished and generous. A plush mouthful of cherry, blackberry and creamy spice flavors that linger effortlessly on the long, open-textured finish. There's power in this wine, but it lurks below the glassy, seamless surface, ready to grow and get more complex with aging. Shiraz. Drink now through 2020. 500 cases made. –HS.
Stephen Tanzer: Jul/Aug 08. By Josh Raynolds. Inky purple. Hugely aromatic nose displays vivid scents of blackberry, cassis, graphite, licorice and lavender. Shockingly lithe and precise, with vibrant red and dark berry, mineral and cured tobacco flavors supported by suave, velvety tannins. Becomes sweeter and juicier with air, finishing with nervy minerality and outstanding persistence. A very deft blend of power and finesse.
James Halliday, winecompanion.com.au, 94pts - "Dense crimson; there is no point in grumbling about the alcohol, for the wine takes no prisoners. Recalls Robert Parker's glowing description of a Barossa red as unfortified vintage port to which he gave 99 or so points. In that context, this is as good as they come. Cork."
Vinification: Crushed and fermented in 5-10 tonne open top fermenters with regular pump overs; 3 times daily during peak fermentation to extract colour and tannins. Following 7-21 days of maturation the dry free run is drained to tank. The shiraz is pressed and both components blended and then racked to oak. Malolactic ferementation takes place in barrel. Minimal fining and non filtered.
