2006 Steve Hoff Cabernet Sauvignon Barossa Valley South Australia

SKU #1043685

91 points Wine Enthusiast. 90 points Robert Parker's Wine Advocate: 'The crimson-colored 2006 Cabernet Sauvignon was aged for 15 months in American oak, 30% new. It reveals a fine nose of cedar, tobacco, spice box, black currant, and blackberry. On the palate it is full-bodied, smooth-textured, ripe, and easygoing. Its excellent balance should allow it to drink well over the next eight years. " (02/09) 90 points Wine Spectator: "Ripe and chocolaty, with a distinct hazelnut note weaving through the black cherry and chocolate flavors, remaining focused and refined through the long, vivid finish. Drink now through 2014." (Web only, 2009) According to Stephen Tanzer's International Wine Cellar: "Deep ruby. Intensely spicy nose displays cherry, blackcurrant and pipe tobacco. Fresh dark berry flavors are braced by smoky minerals, with dusty tannins adding grip. Shuts down a bit on the finish, which is tangy and a touch bitter. Give this some time to flesh out and gain sweetness." (Sep/Oct 08) 94 points from James Halliday's Wine Companion: "A deeply coloured, potent and strongly varietal cabernet, with blackcurrant, dark chocolate and earth all in the mix, the tannin supple yet strongly supportive. Oh, for a screwcap to double the wine's life."

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Price: $29.99
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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


- While it is true that the greatest strides in Australian winemaking have come in the last 30 years or so, commercial viticulture began as early as the 1820s and has developed uninterrupted ever since. The majority of the great wine regions are in the southeastern area of the continent, including Barossa Valley, Clare Valley, McLaren Vale, and Coonawarra in South Australia; Yarra Yarra Valley and Pyrenees in Victoria; and the Upper and Lower Hunter Valleys in New South Wales. Many of the wines from Southeastern Australia are based on Shiraz or Cabernet Sauvignon and various blends including Grenache and Mourvedre. In Western Australia, along the Margaret River, great strides are being made with Pinot Noir as well as Bordeaux-styled reds. There are also many world-class releases of Chardonnay and Sauvignon Blanc from the land Down Under, where Riesling also enjoys international acclaim. While many equate Aussie wines with “value,” there are more than a few extremely rare and pricey options, which never fail to earn the highest ratings from wine publications and critics throughout the world.

South Australia

Specific Appellation:

Barossa Valley