The 2006 Cabernet Sauvignon was 100% barrel-fermented and aged for 12 months in 75% new oak, 80% American, 20% French. Opaque purple-colored, it exhibits a fragrant, expressive perfume of toasty oak, vanilla, spice box, black currant, and blackberry liqueur. This is followed by a racy Cabernet, slightly lean, with intense black fruit flavors, good depth and concentration, and enough structure to support 8-10 years of development in the cellar. Shirvington’s proprietors are Paul and Lynn Shirvington and the winemaker is Kim Jackson. Two wines, a Cabernet and a Shiraz, are produced annually from estate vineyards that are now 20 years of age. Importer: Dan Philips, The Grateful Palate, Oxnard, CA; tel. (805) 278-9095