Amon Ra 2006 Glaetzer

Avis professionnels

Robert Parker (94)

Deep garnet, the 2006 Amon-Ra opens with a really earthy, meaty and gamey nose scented of slightly burnt toast, tar, licorice and after a few minutes a little menthol. Full and rich, the palate has dried mulberries and spice flavors alongside very crisp acid, medium levels of chewy tannins before finishing long.

Winespectator (91)

Firm in texture and deep and distinctive in flavor, offering coffee-tinged cherry and spice flavors that linger against slightly gritty tannins. Needs time to soften and open, but should get there.

Jancis Robinson (18)

100% dry-grown Shiraz, vines 30-120 years old. Very low yields. Fermented in one- and two-tonne open fermenters, hand plunged three times daily. Completed primary and MLF in oak and then matured for 15 months in oak, matured on lees to maintain fruit profile and animation, minimal SO2. Topped up every three weeks. Oak: 15 months in 100% new oak of which 20% is American and 80% French (70% hogsheads and 30% barriques). Unfiltered.
Very deeply coloured. Sweet lightly minty cassis and pretty ripe and a little earthy. Firm but very smooth tannins. Cedary. After the Plantagenet, both the acidity and the alcohol seem to stick out a little, hence the minus, though it is definitely blockbuster, concentrated Shiraz. pH 3.47, TA 7.1 g/l, RS 1.2 g/l, (JH)