Shardana 2006

  • 92 Wine
    Enthusiast
2019 Vintage In Stock
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Shardana  2006 Front Label
Shardana  2006 Front Label

Product Details


Varietal

Region

Producer

Vintage
2006

Size
750ML

ABV
14%

Your Rating

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Somm Note

Winemaker Notes

SHARDANA is the name for the nativeSardinians — and the mysterious red symbol on thelabel shown above is a Phoenician S.Three thousand years later, Neil and Maria Empsonchose this ancient word for their own tribute tobeautiful Sardinia: a full-bodied, voluptuous red from85% indigenous (partly pre-Phylloxera!)Carignano grapes and 15% Shiraz.The style was inspired by Sulcis' exceptional terroirand reflects the region's power-packed, layeredcomplexity; the depth of its seas, the spicy fragranceof its ever-present winds.

Professional Ratings

  • 92
    This gorgeous Carignano-based wine from the sun-drenched island of Sardinia shows amazing harmony and personality. There are rich and ripe notes here of blackberry, mature cherry, tobacco, leather and a touch of exotic spice. It's rich, smooth and velvety on the close. Very nice.

Other Vintages

2019
  • 92 James
    Suckling
  • 90 Wine
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2017
  • 91 James
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2013
  • 92 Vinous
2012
  • 92 James
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  • 91 Robert
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  • 90 Wine
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2011
  • 91 Wilfred
    Wong
2009
  • 93 Robert
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  • 92 James
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2007
  • 91 Robert
    Parker
2005
  • 94 Robert
    Parker
  • 90 Wine
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1999
  • 92 Wine &
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1998
  • 88 Robert
    Parker
Shardana

Shardana

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Shardana, Italy
Shardana Neil and Maria Winery Image
On Sardinia’s extreme southwest coastline, we find Sulcis: a cape of gently rolling land, jutting out into the Mediterranean in one ample sweep of white sand, steep vineyards and emerald waves. As you sail into the island from the south, Sulcis is your first view of Sardinia. It was this blue-green shore the Phoenicians first glimpsed from their Middle Eastern vessels, three thousand years ago. From the Sulcis peninsula, these adventurous traders navigated northwards, eventually colonizing the entire island. SHARDANA was their name for the native Sardinians — and the mysterious red symbol on the label shown above is a Phoenician S. Three thousand years later, Neil and Maria Empson chose this ancient word for their own tribute to beautiful Sardinia: a full-bodied, voluptuous red.
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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Hailed for centuries as a Mediterranean vine-growing paradise, multiple cultures over many centuries have ruled the large island of Sardinia. Set in the middle of the Tyrrhenian Sea, the Phonoecians, Ancient Rome, and subsequently the Byzantines, Arabs and Catalans have all staked a claim on the island at some point in history. Along the way, these inhabitants transported many of their homeland’s prized vines and today Sardinia’s modern-day indigenous grape varieties claim multiple origins. Sardinia’s most important red grapes—namely Cannonau (a synonym for Grenache) and Carignan—are actually of Spanish origin.

Vermentino, a prolific Mediterranean variety, is the island’s star white. Vermentino has a stronghold the Languedoc region of France as well as Italy’s western and coastal regions, namely Liguria (where it is called Pigato), Piedmont (where it is called Favorita) and in Tuscany, where it goes by the name, Vermentino. The best Vermentino, in arguably all of the Mediterranean, grows in Sardinia's northeastern region of Gallura where its vines struggle to dig roots deep down into north-facing slopes of granitic soils. These Vermentino vines produce highly aromatic, full and concentrated whites of unparalleled balance.

Today aside from its dedication to viticulture, Sardinia remains committed to maintaining its natural farmlands, bucolic plains of grazing sheep and perhaps most of all, its sandy, sunny, Mediterranean beaches.

WWH122695_2006 Item# 109700

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