2006 Shining Hill
“Aromas of bing cherry, plum, and dried fruits lead into a silky smooth palate with lots of fruit, particularly cherry, and a touch of spice on the long, seductive finish.”
– Marcus Notaro, Winemaker
The 2006 growing season was marked by extreme weather patterns, including a wet and cool spring and a long, hot, dry summer. these factors contributed to excellent acid levels in the grapes, balanced canopies, and small, concentrated berries with bold flavors.
- 56% Merlot
- 36% Cabernet Sauvignon
- 8% Syrah
Grapes were sorted, then gently crushed, with lots fermented separately on the skins for an average of seven to 10 days. A variety of fermentation techniques (both punchdown and pumpover) were used to extract the best flavors. the wine was removed from the skins and placed into 62% French and 38% American oak barrels, all new. Racking occurred every three months during the 16-month aging period, and the international winemaking team of Resident Winemaker Marcus notaro and Co- Winemakers Doug gore and Renzo Cotarella tasted through the best wine lots to create the final blend of Merlot (56%), Cabernet Sauvignon (36%), and Syrah (8%).