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Country of Origin & Region


Australia, McLaren Vale region


Cascabel Shiraz 2006

92 pts Robert Parker Jr.'s The Wine Advocate - Full-bodied, ripe, rich Shiraz with succulent dark fruit flavors, spice notes, and a plush mouth-feel.

Tasting Notes

The grapes for this single vineyard Shiraz come from a cooler site at the southern end of the Fleurieu Peninsula, some 25 Km south from us. We deliberately selected this place, to avoid the jammy and overripe characters commonly associated with Shiraz grown in northern and inland regions. Color: inky, dense ruby Nose: mix of spice and black fruits Palate: ripe and concentrated Satsuma plum, with elegant tannins and a long savoury finish

Food Accompaniments

Aubergines Au Gratin, Eggs with Anchovy Butter, Braised Beef.

Awards, Reviews and other Notes

92 pts Robert Parker Jr.'s The Wine Advocate (JM)
The purple-colored 2006 Shiraz was sourced from the cooler Fleurieu Peninsula and aged for 18 months in 40% new French oak puncheons. The nose offers up smoke, earth notes, blueberry compote and blackberry liqueur. This leads to a full-bodied, ripe, rich Shiraz with succulent dark fruit flavors, spice notes, and a plush mouth-feel.

91 pts Stephen Tanzer's International Wine Cellar (JR)
Dark purple. Suave cherry and dark berry aromas are cool and understated, with gentle floral and Asian spice notes building in the glass. Silky and sweet, with no obvious tannins or rough edges and mounting minerality. A restrained, elegant wine that is already complex enough to enjoy but is balanced for another five years or so of bottle aging.

89 pts Wine Enthusiast Magazine (JC)
Nicely complex on the nose, delivering scents of ripe plums, roasted meat, wood smoke and peppery herbs. Only medium in weight, it offers authoritative flavors of plum, rhubarb and vanilla followed by a long, smoke-tinged finish. Too bad there are only 70 cases of this distinctive, flavorful and fairly priced Shiraz for the U.S.

Winemaker Notes

All the grapes were hand picked and brought to our winery in late March 2006 at 14.8º Bè. Fermented in an 8 ton stainless steel fermenter, with some whole bunches Allowed to reach reasonably high temperatures, up to 31º C. Macerated on skins for 4 weeks after fermentation in order to gain better palate structure, even if this may sacrifice some fruitiness and color. Pressed straight into a tank and then transferred to barrel where Malolactic Fermentation occurred spontaneously. Removed from barrel after 18 months and allowed to settle in tank naturally. Bottled in February 2007 by gravity filling with screw caps, labeled and packaged by us, with our own equipment; we consider this, essential to give each wine individuality and to keep full control over the quality.

Cascabel Winery is located on a gentle slope at the southern end of McLaren Vale, and predominantly planted with Spanish varieties. Their two trained winemaker/owners Duncan Ferguson and Susana Fernandez are highly committed to “in house production” with traditional European winemaking techniques using handpicked and dry grown, low yielding grapes. The results are wines that reflect variety and soil personality, as well as that of the owners.

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Chemical Analysis




Alcohol: 14.9
Total Acid:5.7
Residual Sugar: Dry
Free/Total Sulfur: 25/89




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